| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cyberealm, Mom’s best, Cakes |
9 |
Servings |
INGREDIENTS
| 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 |
|
|
Sherry Custard Sauce |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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