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Dessert

Tipsy Cake

A sponge cake soaked in sherry, layered with currant jelly, topped with whipped cream and served with a chilled custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Tipsy Cake

Ingredients

Directions

Assemble the cake

  1. Split the sponge cake and pour the sherry wine over it until fully absorbed.

  2. Spread the currant jelly between the layers of the cake.

  3. Whip the cream until stiff, then sweeten and flavor with vanilla.

  4. Spread the whipped cream on top of the cake.

Make the custard

  1. For the custard, heat 1 pint of milk and whisk in the yolks of three eggs until smooth.

  2. Flavor the custard with vanilla and chill until very cold before serving.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sherry + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Currant + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sponge cake
Provides the light, porous base that soaks up the sherry.
Sherry wine
Moistens the sponge and adds a warm, fruity flavor.
Currant jelly
Adds sweetness and fruity tartness between the layers.
Whipping cream
Forms a stiff, airy topping that adds richness and fat.
Egg yolks
Thicken the milk into a smooth custard through gentle heat.

The step that matters

Chill the custard until very cold. Egg yolks thicken the milk as it cools, so the custard sets properly only when fully chilled. Serving it warm leaves it loose and runny.

Swap the currant

How well each one fits the dish's main ingredients (sherry, wine, cream, milk, egg, vanilla, sugar):

  1. Strawberryfits better
  2. Figfits better
  3. Pineapplefits better
  4. Currantthe original

Fit is the average pairing score against sherry, wine, cream, milk, egg, vanilla, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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