Tipsy Cake

Ingredients

• Buy a stale sponge or savoy cake
• Soak well with sherry
• and brandy
• French cooks add a little rum
• Blanch and cut into strips some sweet almonds
• Have ready a good custard

Method

1. 1

   Place the cake in a deep glass dish after cutting off the bottom to make it level.

2. 2

   Cut a hole in the top for the wine to soak through.

3. 3

   Soak the cake with sherry and brandy.

4. 4

   Stick the cake with sweet almonds when sufficiently soaked.

5. 5

   Place custard around the cake without pouring over it, and add a few ratafias or crystallised cherries on the custard.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 47. The excerpt below is the record exactly as published.

Tipsy Cake Buy a stale sponge or savoy cake that is made in a mould. Place it in a deep glass dish after having cut off the bottom to make sure of its being level, so that it will stand firmly in the dish ; also cut a hole in the top so that the wine can soak through. Soak well with sherry and brandy — and French cooks add a little rum. Blanch and cut into strips some sweet L PLAIN COOKING *54 almonds, with which thoroughly stick the cake when it is sufficiently soaked. Have ready a good custard

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