Tipsy Cake

Ingredients

• 1 moulded sponge or savoy cake
• 1 pt. sherry
• 2 ozs. currants
• 2 oz. sultanas
• ^ lb. Jordan almonds
• 1 pt of rich custard
• Whites of 6 eggs

Method

1. 1

   Cut the bottom of the cake level, cut it in slices, put a layer of raisins, currants, and almonds on each slice, place each slice back until the cake looks whole, press down, pour over the sherry, stick the almonds on top, pour around the custard.

2. 2

   Whip the whites of the eggs to a stiff froth and decorate.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 90. The excerpt below is the record exactly as published.

Whites of 3 eggs. Mode. — Peel and boil the apples until tender, then pass them through a sieve and beat them well ; when they are nearly cold add to them the sugar and the grated lemon rind, and the whites of the eggs thoroughly whisked very stiffly, beat well together, put in ice or a cool place, turn out when wanted and serve with custard or cream. 548— PLAIN PLUM PUDDING 1 lb. currants 3 eggs 1 lb. raisins (stoned) ^ cupful sugar 1 lb. flour 1 teaspoonful spice 1 lb. suet ^ cupful of treacle f lb. breadcrumbs Grlass of brandy Mode. — Wash the currants and raisins (pick out all the small sticks), lay them out in the sun on a towel to dry. Mix all the ingredients together, warm the treacle, add a little milk to it, beat into the pudding with the eggs, add the brand3% stir all well together. Dip the cloth into boiling water, flour it, then turn the pudding into it and tie up securely ; have ready a pot of boiling water, put it in and boil for six or seven hours. 549— MY TEIFLE. 12 sponge cakes Whites of 3 eggs Apricot jam 1 oz. almonds 1 pt. custard J pt. of sherry I glass brandy. Mode. — Slice each cake three times, spread each piece with apricot jam (or any other if preferred), chop up the almonds, place a layer of sponge cakes in a glass dish, Fastry, Fies and Puddings. sprinkle over them half of the almonds, then put in the remainder of the sponge cakes, press them down tightly, put the remainder of the almonds over them, then poui over them the wine and brandy ; when the wine has well soaked in, pour over the custard. Whip the whites of the eggs to a very stiff froth with a little sugar, heap up the whip as high as you can in leaf shapes, etc. 550— TIPSY CAKE. 1 moulded sponge or savoy cake 1 pt. sherry 2 ozs. currants 2 oz. sultanas ^ lb. Jordan almonds 1 pt of rich custard

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