Red Velvet Trifles

Whisk the eggs together with sugar and salt. Pour in the milk and vegetable oil, stir well, then fold in the dry ingredients to form a batter. Mix in the food coloring until the batter is a vibrant red.

Preheat the oven to 170°C (335°F). Spread the batter evenly onto a silicone mat or parchment paper and bake until a toothpick inserted into the center comes out clean.

Let the sponge cake cool completely before using.

Bring the berries or berry puree to a boil with the sugar.

Dilute the starch with water and stir it into the boiling mixture, simmering for about a minute until thickened.

Let it cool before using.