Cherry Lemon Summer Trifle

1. Sift the flour, baking powder and salt together.
2. Cream the butter and sugar together in a mixer until light and fluffy.
3. Add in the eggs, one at a time, scraping often.
4. Combine the oil and milk and add to the batter alternating with the dry in two batches.
5. Add the juice, zest and Van Leer milk 10,000 count chips last, and combine. Bake the cake dough at 177℃ (350℉). 

1. Make a slurry with the cornstarch and enough of the milk to make it a liquid. Boil the remaining milk with the butter, salt, sugar and vanilla bean.
2. Add the eggs and yolks to the slurry.
3. Once the milk mixture has come to a boil, temper ¼ of the milk into the egg mixture and bring the remaining milk back to a boil.
4. Stream the egg mixture into the boiling milk mixture while stirring constantly. Cook until thickened considerably.
5. Immediately remove from the heat and whisk in the ground cinnamon.
6. Transfer to a mixer and mix until the pastry cream has cooled to room temperature. Refrigerate until needed. 

1. Bring the orange juice, lemon juice, extract, wine, sugar and 55g of cherries to a boil
2. Simmer gently for about 20 minutes.
3. Make a slurry with the cornstarch and just enough water.
4. Mix the slurry into the simmering cherries.
5. Cook until this starts to boil and has thickened.
6. Take off the heat and stir in the rest of the cherries. Cool completely.