Recipe - Tipsy Squire

1 One fourth cup Cake flour
1 teaspoon Baking powder
3 Eggs
1 cup Sugar
One half cup Warm milk
One half teaspoon Vanilla
One fourth cup Butter, melted
Sherry Custard Sauce
One half cup Whipping cream
One half cup Toasted slivered almonds

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 23 tablespoons of
custard sauce. Garnish with whipped cream and almonds.

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Sherry Custard Sauce

2 eggs 2 egg yolks
1/3 cup sugar dash of salt
2 One half cup milk 2 T sherry

Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir
in milk gradually. Cook over mediumlow 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip