Traditionally Tipsy Cake is made in a bowl with the sponge cake cut in pieces, soaked in alcohol and then smothered in whipped cream – a simpler version of trifle.
My version of Tipsy Cake is actually a cake that you can cut into slices and is a quickly made alternative to Christmas Pudding. It also makes a perfect cake for a New Year celebration!
Tipsy CakeCourse: PuddingDifficulty: Easy
5 large eggs
5 ounces / 140 grams / 0.625 cups caster sugar
2 ½ tablespoons hot water
5 ounces / 140 grams / 0.625 cups plain flour
- Syrup for soaking
2 tablespoons granulated sugar
1 tablespoon of water
5 fluid ounces / 150 ml / ⅔ cup sweet dessert wine or sherry
1 tablespoon of brandy
- Filling and Topping
1 ¼ pints double cream
2 tablespoons of icing sugar
About half a jar of raspberry jam
1 pound / 450 grams / 3 cups raspberries
- Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
- Grease and base line two 9 inch / 23cm sponge tins.
- Whisk the eggs, sugar and hot water together until the mixture is thick and creamy.
- Sieve the flour and fold into the mixture in 3 batches.
- Divide the mixture evenly between the two sponge tins and bake in the pre-heated oven for approximately 25 minutes until well risen and golden brown.
- Turn out onto a wire rack to cool.
- While the cakes are cooling make the syrup.
- Put the sugar and water into a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer until the syrup has slightly thickened.
- Add the dessert wine or sherry and the brandy to the syrup and allow to cool.
- When the sponges are cool whip the cream with about 2 tablespoons of icing sugar until it forms soft peaks.
- Place one sponge onto a serving plate and drizzle half the syrup over it. Spread with raspberry jam and a layer of whipped cream. Sprinkle with most of the raspberries, saving some for decoration. Spread with another layer of cream, pressing gently to cover the raspberries.
- Spread the other sponge with a layer of raspberry jam and press down gently on top of the raspberry and cream filling. Drizzle the rest of the syrup over this sponge.
- Use the rest of the cream to cover the top and sides of the cake and decorate with the remaining raspberries.
- Chill for an hour before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Happy New Year Tipsy Cake!
My best wishes for a very happy and healthy 2024.