1 1/4 c Cake flour
1 ts Baking powder
3 Eggs
1 c Sugar
1/2 c Warm milk
1/2 ts Vanilla
1/4 c Butter, melted
Sherry Custard Sauce
1/2 c Whipping cream
1/2 c Toasted slivered almonds
1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed
paper. Mix flour and baking powder; reserve.
2. 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.
3. Bake about 25 minutes or until wooden pick inserted comes out clean.
Cool 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 tablespoons custard sauce. Cover with
other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped
cream and almonds.
2 eggs 2 egg yolks 1/3 cup sugar dash of
salt 2 1/2 c milk 2 T sherry
Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk
gradually. Cook over medium-low heat,stirring constantly, just to boiling.
Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover
and refrigerate at least 2 hours but no more than 24 hours.
