Tipsy Squire
Yield
1 cakePrep
20 minCook
25 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
milk
warm |
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
milk
warm |
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
almonds
slivered |
*
|
Directions
Heat oven to 350℉ (180℃). Line bottom of square pan with waxed paper.
Mix flour and baking powder; reserve.
Beat eggs and sugar in large bowl on high speed.
Beat in milk and vanilla on low speed.
Beat in flour mixture; stir in butter carefully.
Pour into pan.
Bake about 25 minutes or until wooden pick inserted comes Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2 to 3 tablespoons of custard sauce. Garnish with whipped cream and almonds.
