Tipsy Squire
Light sponge cake split and layered with sherry custard sauce, topped with billowy whipped cream and slivered almonds. A traditional British boozy dessert for elegant occasions.
YIELD
1 cakePREP
20 minCOOK
25 minREADY
1 hrsTipsy Squire is the dapper cousin of the English trifle, and it’s been charming dinner party guests since the 18th century.
You bake a tender sponge cake from scratch using cake flour, eggs beaten with sugar until fluffy, and warm milk. Once cooled, each piece gets split in half and layered with spoonfuls of sherry custard sauce that soaks right into the crumb.
Whipped cream and toasted slivered almonds crown the top, making this look every bit as elegant as it tastes.
It’s the sort of dessert that pairs beautifully with after-dinner conversation and a pot of strong tea.
Pro Tips
- Beat the eggs and sugar on high speed until they triple in volume. That airy base is what gives the sponge its light, tender texture.
- Fold the melted butter in gently at the end. Stirring too hard will knock all the air out of your batter.
- Let the cake cool completely before splitting and assembling. A warm cake will melt the whipped cream on contact.
Ingredients
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.
Comments