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1
Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides.
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2
Lay pan on a sheet of parchment paper and trace around bottom of pan.
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3
Cut parchment round and place in pan with pencil marks facing down.
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4
Heat oven to 350 degrees.
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5
Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
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6
In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla.
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7
Mix at low speed for 30 seconds to combine.
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8
Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy.
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9
Turn mixer down to medium and beat for 3 minutes.
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10
Scrape mixture out into a large bowl.
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11
Gently fold in half the flour mixture, then gently fold in remaining half.
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12
Wash the stand mixer bowl thoroughly with soap and hot water, then dry.
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13
Add egg whites, remaining sugar and salt to bowl.
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14
Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue.
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15
Do not over-whip; you do not want a stiff and dry meringue.
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16
Carefully fold half the egg white mixture into batter, along with melted butter.
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17
Carefully fold in remaining egg white mixture.
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18
Gently scrape into prepared cake pan.
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19
Put cake pan on a baking sheet and place in oven.
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20
Bake 30 minutes, until light golden brown and a tester comes out clean.
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21
Remove from oven and reverse onto a rack.
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22
Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely.
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23
Wrap tightly in plastic if not using right away.
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24
Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
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25
Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares.
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26
Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer.
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27
Douse cake with 2 to 4 tablespoons cream sherry, more if desired.
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28
Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate.
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29
Cover and refrigerate for 4 hours or longer.
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30
Uncover cake.
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31
Spike creme anglaise with a tablespoon or two of sherry if desired, and pour over cake.
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32
Chill for an hour or more in refrigerator.
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33
Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired.
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34
Spoon over trifle.
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35
Dust with a very small amount of nutmeg and serve.
