Tipsy Cake
Ingredients
Directions
Soak and layer
Soak the sponge cakes in a little raisin wine.
Arrange the soaked cakes on a deep glass dish in four layers.
Spread a little jam on each layer.
Finish
Pour the custard over the layers.
Decorate the top with candied cherries and blanched split almonds.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sponge cakes
- Form the structure of the dish and absorb the wine and custard as they soften.
- Custard
- Adds moisture and a creamy, soft texture that settles into the layers.
- Raisin wine (in the method)
- Moistens the sponge cakes and adds a fruity, aromatic flavour.
- Jam (in the method)
- Adds sweetness and fruit flavour between the layers.
The step that matters
Soak the sponge cakes. The cakes must absorb the wine evenly without becoming waterlogged. Too little leaves dry patches, while too much makes them collapse when the custard is poured over.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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