Bake the sponge cake

• Preheat oven to 350 °F. Grease and flour one (or two) 9-inch pans; line bottoms with parchment.

• Set a saucepan of water to simmer to act as a double-boiler base.

• In a heat-proof bowl (set over simmering water), whisk eggs, sugar and vanilla for ~3-4 min until warm.

• Transfer to stand mixer; beat 10-15 min until thick, pale, and ribbons form.

• Fold in flour gently, then melted butter until just combined.

• Immediately pour into prepared pan(s). Bake 20-25 minutes (test at 20 mins).

• Cool in pan 10 minutes, then invert onto rack and cool completely (about 45 mins).

While cake bakes — multitask like a kitchen pro:

• Make the almond custard: In a saucepan, combine milk, cream, sugar, vanilla & almond extract; heat until tiny bubbles form around edges (don’t boil). Remove from heat. Whisk ~2 Tbsp of hot milk mixture into yolks, then whisk yolks back into pan. Return gently to heat, whisk until custard thickens (2–3 mins). Remove from heat, strain through fine mesh, cover with plastic wrap (touching surface) and chill.

• Make the simple syrup: In a small saucepan, whisk sugar + water over medium heat until dissolved and simmering. Remove from heat; stir in lemon + clementine juices and cinnamon. Cool and store in a glass jar in the fridge until use.

Whip the cream — then chill everything: custard, cake (if still warm), syrup.

Assemble the trifle when ready to serve:

• In a large glass dish (or individual glasses), place a thick layer of cake slices. Brush generously with simple syrup.

• Reserve a few raspberries; layer the rest evenly over the cake. Drizzle remaining syrup over raspberries.

• Pour chilled almond custard in a thick layer over raspberries.

• Top with whipped cream (spoon or pipe for extra flair).

• Decorate with reserved raspberries and toasted almond slivers.