Inspired by trifles and bread puddings: sponge cake cubes as the backdrop of my latest summer yogurt parfait! Every time I think of trifles, I laugh and snort because I’m reminded of the F.R.I.E.N.D.S. episode in Season 6 where Rachel is in charge of making Thanksgiving dessert at Monica’s. She decides to make a pretty, fancy trifle, only to get the recipe mixed up (magazine pages stuck together – whoops!), thus ending up with half a trifle and half of what appears to be shepherd’s pie: “We have a layer of lady fingers, and then a layer of peas and onions…”; and don’t even get me started on Ross’s, “it tastes like feet!” comment! Ha!
Lucky for me, no shepherd’s pie and trifle mix-up on my end, just good old fashioned sponge cake with yogurt – a little like a trifle because of all the layering, fruits, and cake, and a little like a bread pudding with the bread “soaked” fruit and yogurt mixture! In my breakfast bowl we have vanilla and mango sponge cake cubes, dried cranberries, plump blackberries, strawberry yogurt, honey nut flake cereal (I know it’s hard to see since the poor things are buried, but I promise they’re there!) and shredded coconut.
I don’t eat sponge cake very often, but there’s this one Chinese bakery in Scarborough called Kin-Kin Bakery (specifically the one in Agincourt Mall) that makes the BEST Chinese sponge-cake swiss rolls! These swiss roll cakes, in general, can either be absolutely fabulous or absolutely horrid (think dry, crumbly, and tough to eat) and after many years of trying out different bakeries, my family has finally found our holy grail Chinese bakery for these lovely swiss roll sponge cake logs at Kin-Kin and every single one of their cake flavours are delicious. My favourite flavour, hands down, is their mango one and I decided to use a slice to pretty up my morning breakfast. For a really decadent parfait in the future, I’m thinking chocolate sponge cake swiss roll, strawberries, chocolate chips, and vanilla yogurt – yet another opportunity to make breakfast sweet and fun.