Tipsy cake

Tipsy cake

By
From
Encyclopedia of Food and Cookery
Serves
8-10

A dessert resembling trifle, made from firm sponge cake either whole or in two layers. The cake is soaked in sweet white wine, sherry or brandy, then decorated with split, blanched almonds and whipped cream. It was once served surrounded with custard and when cut, the soaked cake slid and toppled sideways as though it was a bit ‘tipsy’ – a nice explanation for the name.

Ingredients

Quantity Ingredient
2 x 18cm Whisked sponge
or Sponge sandwich, cut into layers
190ml sweet white wine, sherry or brandy
160g apricot jam, warmed
80g blanched almonds, split

Decoration

Quantity Ingredient
250ml cream, whipped and sweetened with 1 tablespoon sifted icing sugar
25g flaked almonds, toasted

Method

  1. Prepare each sponge layer separately. Slowly spoon wine, sherry or brandy on cake to moisten evenly. Brush with warm jam and put layers together. Chill for 2–3 hours or overnight.
  2. Stud cake with almonds and decorate with whipped cream and toasted flaked almonds.

Note

  • Use a combination of wine, sherry or brandy if you wish.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again