Recipe - Fitzpatrick Tipsy Cake

2 Sponge cake layers
2 cup Sweetened strawberries
1 cup Juice from fruit
1 cup Creme sherry
Hot custard
1 cup Cream; whipped
Candied fruit or maraschino
cherries
Slivered almonds; toasted

CUSTARD
4 Egg yolks
1/3 cup Sugar
1/8 teaspoon Salt
2 cup Scalded milk
One fourth teaspoon Vanilla or sherry to taste

SPONGE CAKE
4 Eggs
1 cup Flour
One fourth cup Orange juice
1 cup Flour
1 One half teaspoon Baking powder

From: arielle@taronga.com (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 One fourth t. vanilla). Decorate with candied fruit or
maraschino cherries and the toasted almonds. Or decorate with extra fresh
strawberries or other fruit. Refrigerate 46 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 2530 minutes.

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