Philadelphia-style Tipsy Cake

Ingredients

In this adaptation, we infuse the traditional British Tipsy Cake with the flavors of Philadelphia. Instead of using sherry, we soak the sponge cake in a local whiskey, adding a distinct Philadelphia twist. Additionally, we incorporate sweetened condensed milk into the soaking mixture, enhancing the richness and sweetness of the cake. The creamy vanilla custard topping remains true to the original recipe, providing a luscious contrast to the boozy cake layers. We alse have the original recipe for Tipsy Cake, so you can check it out.

• 1 sponge cake (store-bought or homemade) 1 sponge cake (store-bought or homemade)
• 1 cup (240 ml) local whiskey 1 cup (240 ml) local whiskey
• 1 cup (240 ml) sweetened condensed milk 1 cup (240 ml) sweetened condensed milk
• 2 cups (480 ml) whole milk 2 cups (480 ml) whole milk
• 4 egg yolks 4 egg yolks
• 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Nutmeg, for garnish Nutmeg, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 48g, 36g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Slice the sponge cake into even layers.
2. 2.
   In a bowl, combine the whiskey and sweetened condensed milk.
3. 3.
   Dip each cake layer into the whiskey mixture, ensuring they are well soaked.
4. 4.
   In a saucepan, heat the whole milk over medium heat until it begins to simmer.
5. 5.
   In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
6. 6.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
8. 8.
   Remove the custard from heat and stir in the vanilla extract.
9. 9.
   Allow the custard to cool slightly before assembling the cake.
10. 10.
    Place one soaked cake layer on a serving plate and spread a generous amount of custard on top.
11. 11.
    Repeat with the remaining cake layers and custard, finishing with a layer of custard on top.
12. 12.
    Sprinkle the top of the cake with nutmeg for garnish.
13. 13.
    Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
14. 14.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Whiskey — Choose a local whiskey with a smooth and slightly sweet flavor profile to complement the cake. If you prefer a non-alcoholic version, substitute with non-alcoholic whiskey or apple juice for a milder flavor.
• Sponge cake — If making the sponge cake from scratch, ensure it is light and fluffy to absorb the soaking mixture effectively. Alternatively, you can use a store-bought sponge cake for convenience.

Tips & Tricks

• For an extra boozy kick, you can brush each cake layer with additional whiskey before soaking them in the mixture.
• To add a crunchy texture, sprinkle crushed toasted almonds or pecans between the cake layers.
• Serve the Tipsy Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• If you prefer a stronger custard flavor, add a splash of almond extract to the custard mixture.
• Leftovers can be stored in the refrigerator for up to 3 days, allowing the flavors to further develop.

Serving advice

Serve the Philadelphia-style Tipsy Cake chilled for the best flavor and texture. Cut the cake into generous slices and present them on individual dessert plates. Garnish each slice with a sprinkle of nutmeg for an elegant touch.

Presentation advice

To enhance the presentation, dust the serving plates with powdered sugar before placing the cake slices. You can also decorate the top of the cake with fresh berries or a drizzle of caramel sauce for an extra touch of elegance.