Tipsy Squire Cake

Sue took this photo - she used it as shortcake
  This is the cake recipe the Betty Crocker Old Fashioned cookbook recommends to use with Sherry Custard Sauce, see yesterday’s post. It is a very good cake and would work well with many different recipes. A trifle is what comes to mind for me. A shortcake would be good, or just eat it with your favorite topping or fruit and some whipping cream.
  The cake is easy to make, do not get your milk too hot, lukewarm works fine.
You should melt the butter first so it cools down while you are mixing the eggs and sugar. Beating the eggs and sugar till thick is important as it is part of the leavening in the cake. 
  Do not grease the pan, just line the bottom with wax paper. When it has cooled ten minutes, tip it out of the pan and peel the wax paper off. It won’t stick and greasing the pan will keep it from rising. 
  The name comes from the use of the cake which is most often in a trifle with a liqueur brushed on the cake or in the sauce.
Tipsy Squire Cake
1 ¼ cups cake flour *
1 teaspoon baking powder
3 eggs
1 cup sugar
½ teaspoon vanilla
½ cup warm milk
¼ cup butter, melted
  Heat oven to 350°F. Line the bottom of a square 9 inch pan, (not round) with waxed paper. 
  Mix flour and baking powder; set aside. Beat eggs and sugar in large bowl on high speed about 3 minutes until thick and lemon colored. On low speed Beat in milk and vanilla. Beat in flour mixture just until mixed. By hand carefully stir in cooled, melted butter. Pour into wax paper lined pan, Bake at 350°F. for about 25 minutes until a toothpick inserted in center comes out clean.
  Cool for 10 minutes, remove from pan and cool completely. Peel wax paper from bottom of cake. 
To serve, split in two, spoon Sherry custard sauce over half, top with cake and more custard sauce or fruit and then sauce. Finish with whipped cream and almonds if desired.
9 Servings
* Cake flour can be stored in the refrigerator or freezer. Warm to room temperature before using.

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