Tipsy squire
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Cake flour |
| 1 | teaspoon | Baking powder |
| 3 | Eggs | |
| 1 | cup | Sugar |
| ½ | cup | Warm milk |
| ½ | teaspoon | Vanilla |
| ¼ | cup | Butter, melted |
| Sherry Custard Sauce | ||
| ½ | cup | Whipping cream |
| ½ | cup | Toasted slivered almonds |
| Sherry Custard Sauce | ||
Directions
1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve.
2. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed. Beat in flour mixture; stir in butter carefully. Pour into pan.
3. Bake about 25 minutes or until wooden pick inserted comes out clean. 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 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds.
====================================================================== 2 eggs 2 egg yolks ⅓ cup sugar dash of salt 2½ c milk 2 T sherry Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk gradually. Cook over medium-low heat,stirring constantly, just to boiling. Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover and refrigerate at least 2 hours but no more than 24 hours.