Print Recipe

Tipsy Cake

RG

Ingredients

Cake

  • 1/2 cup all-purpose flour
  • 1/2 cup arrowroot or cornstarch
  • Pinch of salt
  • 5 eggs (2 separated)
  • 1 1/4 cups granulated sugar
  • Grated rind of 1 lemon, or 1 teaspoon prepared lemon peel
  • 2 packages frozen raspberries, thawed and well drained
  • Chantilly Cream, made with 1 cup heavy cream, stiffly whipped
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract

Wine Syrup

  • 1 cup granulated sugar
  • 6 tablespoons water
  • 1 1/2 cups sweet white wine
  • 2 tablespoons brandy

Instructions

  1. Cake: Grease and flour 9-inch springform pan. Sprinkle with sugar, discarding excess. Heat oven to 350 degrees F.
  2. Sift flour, arrowroot and salt. Using electric mixer, beat 3 whole eggs, 2 yolks and sugar until thick.
  3. Beat 2 whites until they hold soft shape. Fold into egg and sugar mixture alternately with flour mixture and lemon rind. Pour into prepared pan.
  4. Bake for 45 to 60 minutes or until cake pulls away from pan.
  5. Turn out onto wire rack and cool.
  6. With serrated knife, cut out cone from center of cake, 5 to 6 inches wide and 2 1/2 inches deep. Lift out cone and set aside. Pour about 2/3 of Wine Syrup gradually into cake cavity. Fill center with 1/2 the Chantilly Cream and 1/2 the raspberries. Replace cone; moisten with remaining Wine Syrup. Spoon remaining Chantilly Cream over top and add remaining raspberries.
  7. Wine Syrup: Heat sugar with water. Boil for 2 minutes. Cool. Stir in wine and brandy.

If unable to find raspberries, blackberries may be substituted.


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.