Tipsy Squire Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Cake flour,
1 tsp: Baking powder,
3: Eggs,
1 cup: Sugar,
1/2 cup: Warm milk,
1/2 tsp: Vanilla,
1/4 cup: Butter, melted
Sherry Custard Sauce,
1/2 cup: Whipping cream,
1/2 cup: Toasted slivered almonds,
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.
======================================================= ==============
Sherry Custard Sauce
2 eggs 2 egg yolks 1/3 cup sugar
dash of salt 2 1/2 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.
Source from luhu.jp
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.
======================================================= ==============
Sherry Custard Sauce
2 eggs 2 egg yolks 1/3 cup sugar
dash of salt 2 1/2 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.
Source from luhu.jp
Tags
Cakes