Name: Tipsy Cake
Cook time: 1 1/4 hr
Total time: 4 hr
Yield: Makes 8 servings
Ingredients: 1 cup whole milk; 3/4 cup heavy cream; 4 large egg yolks; 1/2 cup sugar; 5 teaspoons cornstarch; 1 1/2 cups cake flour (not self-rising); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 sticks unsalted butter, softened; 1/2 cup sugar; 3/4 teaspoon vanilla; 2 large eggs; 1 large egg yolk; 3/4 cup whole milk; 8 tablespoons sweet Sherry, brandy, or dessert wine; 9 tablespoons strawberry jam; Accompaniment: lightly sweetened whipped cream

Cooks' notes:

· Custard frosting may be made 1 day ahead and kept chilled, covered.
· Cake layers may be made 1 day ahead and kept, wrapped well individually in plastic wrap, at room temperature.
· Assembled cake keeps, covered and chilled, 2 days. Bring to room temperature before serving.

Recipe notes

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