Tipsy Cake

Ingredients

• 10 sponge-cakes
• 3 glasses of sherry or Madeira
• 2 glasses of brandy
• Make a rich custard

Method

1. 1

   Layer sponge cakes with jam, pouring sherry or Madeira over each layer.

2. 2

   Slowly add brandy.

3. 3

   Pour custard over the whole and serve.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 85. The excerpt below is the record exactly as published.

Tipsy Cake. — Take 10 sponge-cakes, place 4 close together upon the dish upon which the cake is to be served, spread over them a thick layer of raspberry or cherry jam ; upon this place 3 sponge-cakes close together, spreading over a thick layer of jam ; upon this put 2 sponge- cakes, with a third layer of jam, and complete the pyramid with the 1 cake left. Pour over the whole 3 glasses of sherry or Madeira, but pour only 1 at a time, so that the cakes may absorb the whole of the wine ; when this is done, add 2 glasses of brandy slowly, so that in absorbing the spirit the cakes do not become too moist and break. Make a rich custard

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