Traditional Scottish Recipes
- Tipsy Cake
There are many variations on the theme of "Tipsy Cake" but the main ingredients are usually sherry (from which this dessert gets its name) and trifle sponges. You can use different jams (conserves) from the ones below.
Half pint/10 fluid ounces (300ml or a scant one and quarter cups) sherry or madeira
8 trifle sponges, split into halves
2½ ounces (115g or one good cup) caster (superfine) sugar
4 tablespoons (60ml) greengage jam (conserve)
4 tablespoons (60ml) apricot jam (conserve) sieved (strained)
4 tablespoons (60ml) raspberry jam (conserve)
3 egg whites
2 ounces (50g or ½ cup) split blanched almonds
1 thinly sliced lemon
½ pint (300ml or 1¼ cups) single (light) cream
Squeeze of lemon juice
Slightly warm the sherry or Madeira and stir in 15ml/one tablespoon sugar and lemon juice.
Place four of the trifle sponges halves in an ovenproof dish and pour some of the sherry/Madeira mixture over them so that they are soaked. Spread the greengage jam/conserve on top.
Place four more sponge halves on top and soak with some more of the sherry/Madeira mixture. Spread the strained apricot jam/conserve mixture on top.
Repeat with four more sponge halves, sherry and spread the raspberry jam/conserve.
Add another layer of four more halves and soak with the remaining sherry/Madeira mixture.
Whisk the egg whites until they are stiff and then beat in the reamaining sugar until it is trhick and shiny. Spread the cream over the cake and ruffle into small peaks. Sprinkle with the blanched almonds.
Bake in a pre-heated oven at 180C/350F/Gas Mark 4 for about 20 minutes until the meringue top has set.
Decorate the meringue with the lemon slices and serve with single/light cream.
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