Tipsy Squire

Tipsy Squire is an elegant yet comforting dessert featuring a light, lemony sponge cake paired with a luxurious sherry-infused custard sauce. The cake itself is tender and fluffy, providing the perfect base for the creamy, aromatic custard that soaks into the layers. Finished with a dollop of stiffly beaten whipped cream and a crunch of toasted slivered almonds, this dish offers a delightful contrast of textures and flavors. It is an ideal treat for special occasions, dinner parties, or when you simply want to indulge in something sophisticated. The sherry adds a subtle depth and warmth, making it a memorable end to any meal.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 9

Calories: 692

Dietary: Vegetarian

Description

Tipsy Squire is an elegant yet comforting dessert featuring a light, lemony sponge cake paired with a luxurious sherry-infused custard sauce. The cake itself is tender and fluffy, providing the perfect base for the creamy, aromatic custard that soaks into the layers. Finished with a dollop of stiffly beaten whipped cream and a crunch of toasted slivered almonds, this dish offers a delightful contrast of textures and flavors. It is an ideal treat for special occasions, dinner parties, or when you simply want to indulge in something sophisticated. The sherry adds a subtle depth and warmth, making it a memorable end to any meal.

Directions

1
Preheat oven to 350°F (175°C).
2
Line the bottom of a 9x9-inch square pan with waxed paper.
3
In a small bowl, whisk together cake flour and baking powder; set aside.
4
In a large bowl, beat eggs and sugar on high speed for about 3 minutes, or until the mixture is thick, pale, and lemon-colored.
5
Reduce speed to low and beat in warm milk and vanilla until just combined.
6
Gently fold in the flour mixture, then carefully stir in the melted butter.
7
Pour the batter into the prepared pan and spread evenly.
8
Bake for about 25 minutes, or until a wooden pick inserted into the center comes out clean.
9
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
10
Meanwhile, prepare the Sherry Custard Sauce: In a heavy 2-quart saucepan, mix 2 whole eggs, 2 egg yolks, 1/3 cup sugar, and a dash of salt.
11
Gradually stir in 2 1/2 cups of milk.
12
Cook over medium-low heat, stirring constantly, until the mixture just begins to boil and thickens slightly.
13
Remove from heat and stir in 2 tablespoons of sherry.
14
Pour the custard into a glass or plastic bowl, cover, and refrigerate for at least 2 hours (up to 24 hours) to chill thoroughly.
15
Just before serving, beat 1/2 cup of whipping cream in a chilled bowl until stiff peaks form.
16
Cut the cooled cake into 9 serving pieces. Split each piece horizontally into two layers.
17
Place the bottom half of a cake piece on a serving plate and top with 3 tablespoons of chilled custard sauce.
18
Cover with the top half of the cake piece and top with another 2-3 tablespoons of custard sauce.
19
Garnish each serving with a dollop of whipped cream and a sprinkle of toasted slivered almonds.

Nutrition Facts

Servings 9 servings

Amount Per Serving
Calories 692kcal

% Daily Value *
Total Fat 17.3g27%
Saturated Fat 9.2g46%
Cholesterol 173mg58%
Sodium 331mg14%
Total Carbohydrate 123.4g42%
Dietary Fiber 1.5g6%
Sugars 62.1g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tipsy squire, sponge cake, sherry custard, dessert, baking, custard sauce, whipped cream, almonds, layered cake, sherry, vanilla, butter, eggs, sugar, milk, cake flour, toasted almonds, indulgent, special occasion, homemade

Read it online: https://www.chefs-mate.com/recipe/tipsy-squire-2/