Tipsy Cake

Ingredients

• one pound sponge cake
• three tablespoonfuls strawberry jam
• one quarter pound almonds
• one gill and one half sherry

Method

1. 1

   Cut the sponge through the middle horizontally, place each half on a flat dish, and pour over each half the sherry, letting them soak a little.

2. 2

   Spread the jam over the under half of the cake, then place the top half over carefully.

3. 3

   Pour boiling water over the almonds, remove their skins, cut each almond in half lengthwise, and stick them all over the surface of the cake.

4. 4

   Pour round a custard sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 139. The excerpt below is the record exactly as published.

TIPSY CAKE. 213 and when a stiff batter is formed, pour the mixture into a •well-greased Yorkshire pudding-tin, and bake in a quick oven for twenty minutes. NOTE. — As the quantity of moisture required depends so much on the quality of the flour, judgment must be used in adding the milk : enough must only be used to form a very stiff batter. Popovers (for Tea).— One cupful of milk, one cupful of flour, one egg, one pinch of salt. Place on a baking-tin six or eight patty-tins, and two hours before the popovers are required place the baking-tin in the oven. Place in a bowl the flour, add the salt, and drop into the centre the yolk of egg. The milk must then be carefully added, the mixture being constantly stirred with the back of a spoon. The more this mixture is beaten the lighter the popovers will be. Place on a dry plate the white of egg, and a very small pinch of salt, and with a dry knife whip the white to a stiff froth. "When the popovers are to be baked, mix into the batter very lightly the white of egg. Draw the baking-tin from the oven and place into each patty -tin a piece of butter the size of a nutmeg, half fill each with batter, put the baking-tin quickly back into the oven, and bake twenty minutes. XOTE. — A very hot oven is necessary for the popovers, and they ought to be sent to table the instant they are removed from the oven. Tipsy Cake. — One pound sponge cake, three table-spoon- fuls strawberry jam, one quarter pound almonds, one gill and one half sherry

Cook this with the app: pantry check, scaling, and the assistant.