Tipsy Squire Cake
Ingredients
1 1/4 C. cake flour
1 tsp. baking powder
3 eggs
1 C. sugar
1/2 C. warm milk
1/2 tsp. vanilla
1/4 C. butter, melted
Sherry custard sauce
1/2 C. whipping cream
1/2 C. toasted slivered almonds
Cooking Instructions
Heat oven to 350 degrees. Line bottom of square pan 9 x 9 x 2 inch, with waxed paper. Mix flour and baking powder; reserve. 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. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool for 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 Tbls. custard sauce. Cover with other half; top with 2-3 Tbls. of custard sauce. Garnish with whipped cream and almonds.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)