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Recipe Name: Fitzpatrick Tipsy Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

2 Sponge cake layers
2 Cup(s) Sweetened strawberries
1 Cup(s) Juice from fruit
1 Cup(s) Creme sherry
Hot custard
1 Cup(s) Cream, whipped
Candied fruit or maraschino
Slivered almonds, toasted
4 Egg yolks
1/3 Cup(s) Sugar
1/8 Teaspoon(s) Salt
2 Cup(s) Scalded milk
1/4 Teaspoon(s) Vanilla or sherry to taste
4 Eggs
1 Cup(s) Flour
1/4 Cup(s) Orange juice
1 1/2 Teaspoon(s) Baking Powder
From: (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 one10" 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 plasticwrap in contact with
surface of custard to prevent skin formation.) Whencold cover with
whipped cream (made with 1 cup heavy cream, 1 T. sugar,and 1/4 t.
vanilla). Decorate with candied fruit or maraschino cherriesand the
toasted almonds. Or decorate with extra fresh strawberries orother
fruit. Refrigerate 4-6 hours before serving. Serves 8.Custard: Beat
yolks until pale yellow. Add sugar, salt, and milk. Cookin double
boiler, stirring constantly, until mixture coats back of spoonand
doesn't drip. Remove from heat and and flavoring. Cool
slightly.Sponge cake: Heat oven to 325 F. Grease pans (bottom only).
Separateeggs 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 25-30
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 380
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 188.8mg
Sodium: 175.1mg
Potassium: 236.3mg
Carbohydrates: 71.9g
Fiber: 4g
Sugar: 15.8g
Protein: 9.3g

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