TIPSY CAKE
Categories Cake Milk/Cream Mixer Egg Dessert Bake Strawberry Sherry Birthday Chill Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make frosting:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute. Force custard through a fine sieve into a bowl. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold. Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper. Butter paper and dust with flour, knocking out excess. Sift together 1 1/2 cups cake flour, baking powder, and salt. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, then yolk, beating well after each addition. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
- Divide batter between cake pans, smoothing tops. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes. Run a thin knife around edges of pans and invert layers onto a rack. Carefully remove wax paper and cool layers completely.
- Assemble cake:
- Halve cake layers horizontally with a long serrated knife. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost cake with custard.
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AR Samir
[email protected]This cake is a keeper! I will definitely be making it again and again.
Nikki Benn
[email protected]I love the way this cake looks with the fruit on top. It's so festive and inviting.
Alicia Vernon
[email protected]This is the perfect cake to serve with a cup of coffee or tea. It's sweet and flavorful, but not too heavy.
zahid jaan
[email protected]This cake is a bit too boozy for my taste. I think I'll use less rum next time.
Parvin Akter
[email protected]I've never made a tipsy cake before, but this recipe was easy to follow and my cake turned out great!
Eshan Shashmika
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the rum flavor is just right.
Jasmine Saunders
[email protected]I'm not sure if I did something wrong, but my cake turned out really dry. I won't be making this again.
Sopa Epok
[email protected]This is a great recipe for a special occasion. It's easy to make and it always impresses my guests.
Jamie Lynn
[email protected]I made this cake for a potluck and it was gone in minutes. Everyone loved it!
Salena Waller
[email protected]This cake is delicious! I love the way the rum soaks into the cake and makes it so moist.
Randy Hurst
[email protected]I'm not a big fan of rum, but I still enjoyed this cake. The other flavors really balance out the rum.
Yasir Qazi
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time.
Bonga Mbhele
[email protected]I've made this cake several times and it always turns out great. It's a family favorite.
moses Muyingo
[email protected]I followed the recipe exactly and my cake turned out dry. I'm not sure what went wrong.
Morgan Cazares
[email protected]This is the best tipsy cake I've ever had! The rum flavor is perfect and the cake is so moist.
Jenny Walters
[email protected]I made this cake for my husband's birthday and he loved it! It was so easy to make and it turned out perfect.
Ehtsham Khan
[email protected]This tipsy cake was a hit at our party! Everyone loved the boozy flavor and the moist texture. I will definitely be making this again.