Fitzpatrick tipsy cake

Yield: 8 Servings

Measure Ingredient
2 \N Sponge cake layers
2 cups Sweetened strawberries
1 cup Juice from fruit
1 cup Creme sherry
\N \N Hot custard
1 cup Cream; whipped
\N \N Candied fruit or maraschino cherries
\N \N Slivered almonds; toasted
4 \N Egg yolks
⅓ cup Sugar
⅛ teaspoon Salt
2 cups Scalded milk
¼ teaspoon Vanilla or sherry to taste
4 \N Eggs
1 cup Flour
¼ cup Orange juice
1 cup Flour
1½ teaspoon Baking powder



From: arielle@... (Stephanie da Silva) Date: Tue, 20 Jul 1993 16:22:59 GMT Split cake layers horizontally. Press 1 layer in bottom of serving bowl.

(I make one 8" layer and one 10" layer since my bowl tapers in at the bottom.) Cover with fruit, juice, and sherry. Repeat layers ending with cake, juice, and sherry - no fruit on top layer. Cover with hot custard.

Chill. (Place plastic wrap in contact with surface of custard to prevent skin formation.) When cold cover with whipped cream (made with 1 cup heavy cream, 1 T. sugar, and ¼ t. vanilla). Decorate with candied fruit or maraschino cherries and the toasted almonds. Or decorate with extra fresh strawberries or other fruit. Refrigerate 4-6 hours before serving. Serves 8.

Custard: Beat yolks until pale yellow. Add sugar, salt, and milk. Cook in double boiler, stirring constantly, until mixture coats back of spoon and doesn't drip. Remove from heat and and flavoring. Cool slightly.

Sponge cake: Heat oven to 325 F. Grease pans (bottom only). Separate eggs and beat yolks until pale and thick. Add orange juice and sugar. Mix flour and salt and add to egg mixture. Beat egg whites until stiff. Fold into batter. Pour batter into pans and bake 25-30 minutes.



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