Tipsy Cake.— (1) Have ready a large stale sponge Cake, and
pierce it through in several places with a skewer ; put it on a
glass dish, and soak it in equal proportions of wine and brandy.
As the liquid runs on the dish, pour it over again, and con-
tinue this until the Cake is well soaked. Cut some blanched
sweet almonds into long shreds, and stick them into the
Cake. Pour over a good custard, and serve as soon as possible
after being got ready. A few ratafias or macaroons make a
good garnish for the dish.
(2) Take a few, say ljoz., of sweet almonds, ✪ Tipsy Cake blanch them
and cut them into long thin shreds as nearly of a size as
possible, and stick them in regular order into a long sponge
Cake ; put it into a deep dish, and then pour over it as
much sherry wine and brandy mixed as it will soak up, and
let it remain for quite twelve hours. Sherry wine alone or
with raisin wine may do instead of the brandy. Prepare a
rich custard and pour it round, but not over, the Cake ; if
for the supper table no custard should be used.
(3) It can also be made in the shape of a tower, by taking
a sponge Cake of three or four days old and trimming off
the rough parts at the bottom so that it will stand evenly,
and proceed with the liqueur and almonds as before. The
longer it stands the better it is, but the brandy, &c., that
is in the dish must be constantly put over it until it is all
absorbed.
(4) Soak a sponge Cake in wine and water. Make a custard
of six eggs to lqt. of milk, and pour over it. Eeserve the
whites, beaten to a stiff froth, to pour over last. Garnish
with jam.
(5) Take a lib. sponge Cake, cut it into halves horizontally,
and lay each half on separate dishes. The under half should
be put on a glass dish. Pour over each 1 \ wineglassfuls of
sherry, and let them soak. Put on the under half of the Cake
3 table-spoonfuls of strawberry jam. When the top half has
absorbed all the sherry poured over it place it on top of the
jam over the under half of the Cake, being very careful not
to break it or spoil its shape. Put ^lb. of almonds in a bowl,
pour over them some boiling water, let them stand in it for
a few minutes, then slip them out of their skins. Cut them
lengthwise into strips and stick them thickly all over the
Cake. Pour round the Cake as much rich boiled custard as
the dish will hold, and serve.
(6) Ge usian Style. — Eub 4oz. of loaf sugar over the outer
rind of a lemon, put it in a bottle with 1 pint of any kind of
wine, the juice of the lemon, and a small quantity of powdered
cinnamon. Shake the bottle well, then pack it in ice or
stand in a cold place for two or three hours. Cover the
bottom of a glass dish with layers of sponge Cake, pour
the wine over them, and serve with small biscuits for
garnish.
(7) Fob Children. — Spread a little jam over a dozen or so
of stale sponge Cakes, and then pour over them sufficient
Cakes — continued.
currant or raisin wine for them to absorb. Pile them on a dish,
and pour round, not over, some nicely-flavoured cold custard,
and garnish the dish with preserved fruits cut in pieces.
Page 54 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tipsy Cake.— (1) Have ready a large stale sponge Cake, and pierce it through in several places with a skewer ; put it on a glass dish, and soak it in equal proportions of wine and brandy. As the liquid runs on the dish, pour it over again, and continue this until the Cake is well soaked. Cut some blanched sweet almonds into long shreds, and stick them into the Cake. Pour over a good custard, and serve as soon as possible after being got ready. A few ratafias or macaroons make a good garnish for the dish.
(2) Take a few, say ljoz., of sweet almonds, blanch them and cut them into long thin shreds as nearly of a size as possible, and stick them in regular order into a long sponge Cake ; put it into a deep dish, and then pour over it as much sherry wine and brandy mixed as it will soak up, and let it remain for quite twelve hours. Sherry wine alone or with raisin wine may do instead of the brandy. Prepare a rich custard and pour it round, but not over, the Cake ; if for the supper table no custard should be used.
(3) It can also be made in the shape of a tower, by taking a sponge Cake of three or four days old and trimming off the rough parts at the bottom so that it will stand evenly, and proceed with the liqueur and almonds as before. The longer it stands the better it is, but the brandy, &c., that is in the dish must be constantly put over it until it is all absorbed.
(4) Soak a sponge Cake in wine and water. Make a custard of six eggs to lqt. of milk, and pour over it. Reserve the whites, beaten to a stiff froth, to pour over last. Garnish with jam.
(5) Take a lib. sponge Cake, cut it into halves horizontally, and lay each half on separate dishes. The under half should be put on a glass dish. Pour over each 1 \ wineglassfuls of sherry, and let them soak. Put on the under half of the Cake 3 table-spoonfuls of strawberry jam. When the top half has absorbed all the sherry poured over it place it on top of the jam over the under half of the Cake, being very careful not to break it or spoil its shape. Put ^lb. of almonds in a bowl, pour over them some boiling water, let them stand in it for a few minutes, then slip them out of their skins. Cut them lengthwise into strips and stick them thickly all over the Cake. Pour round the Cake as much rich boiled custard as the dish will hold, and serve.
(6) Georgian Style. — Rub 4oz. of loaf sugar over the outer
rind of a lemon, put it in a bottle with 1 pint of any kind of wine, the juice of the lemon, and a small quantity of powdered cinnamon. Shake the bottle well, then pack it in ice or
stand in a cold place for two or three hours. Cover the bottom of a glass dish with layers of sponge Cake, pour the wine over them, and serve with small biscuits for garnish.
(7) Fob Children. — Spread a little jam over a dozen or so of stale sponge Cakes, and then pour over them sufficient
Cakes — continued.
currant or raisin wine for them to absorb. Pile them on a dish, and pour round, not over, some nicely-flavoured cold custard, and garnish the dish with preserved fruits cut in pieces.
Records on this page
Tipsy Cake