Tipsy Cake Recipe

Name: Tipsy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs, separated; 2 tablespoons water; 1 teaspoon grated lemon rind; 1 tablespoon lemon juice; 1 cup sugar; 1/2 teaspoon salt; 1 1/2 cups sifted all-purpose flour; 1 1/2 teaspoons baking powder; 1/3 cup butter or margarine, melted; 1 cup sherry; 1/2 cup blanched almonds; 1 cup apple jelly; Creamy Custard Filling; 2 cups whipping cream, whipped

Servings: persons

5 eggs, separated
2 tablespoons water
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 cup sugar
1/2 teaspoon salt
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup butter or margarine, melted
1 cup sherry
1/2 cup blanched almonds
1 cup apple jelly
Creamy Custard Filling
2 cups whipping cream, whipped

1
Place egg yolks in a large mixing bowl; beat 6 minutes at high speed of electric mixer or until thick and lemon colored. Combine water, lemon rind, and juice; add to egg yolks. Beat on low speed of electric mixer until thoroughly blended. Beat at medium speed an additional 4 minutes or until thick.
2
Gradually beat in sugar and salt; continue beating about 5 to 6 minutes until smooth.
3
Combine flour and baking powder. Sprinkle flour mixture over yolk mixture 1/2 cup at a time; carefully fold in. Gently fold melted butter into batter.
4
Beat egg whites (at room temperature) until soft peaks form. Gently fold about 1 cup of egg whites into yolk mixture. Gently fold yolk mixture into remaining egg whites.
5
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 350u00b0 for 35 minutes or until cake springs back when lightly touched. Remove cake from oven, and invert pan. Cool cake 40 minutes, and remove cake from pan.
6
Slice cake horizontally, making 2 separate layers. Pour 1/2 cup sherry over bottom layer; press 1/2 cup almonds into cake and spread 1/2 cup apple jelly over almonds. Cover with remaining layer, and repeat procedure with remaining sherry, almonds, and jelly.
7
Spread Creamy Custard Filling over entire cake; frost with whipped cream just before serving.

1220

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 eggs, separated, 2 tablespoons water, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, and more.

Yes, Tipsy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tipsy Cake

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