Sweet Baked Goods Tipsy Cake

tipsy cake

(from The Cook's Own Book: Being a Complete Culinary Encyclopedia, by N. K. M. Lee, 1832)

Ingredients:

sponge cake porcupine, or just a slice of sponge cake​

white wine​

blanched sweet almonds, cut like straws​

preserved strawberries or raspberries​

Instructions:

Pour over a sponge cake, made in the form of a porcupine, as much white wine as it will absorb, and stick it all over with blanched sweet almonds, cut like straws; or pour wine in the same manner over a thick slice of sponge cake, cover the top of it with preserved strawberries or raspberries, and stick cut almonds all round it.​

Photo by Voyou Desoeuvre, CC-2.0

​

Mrs. N.K.M. Lee published The Cook's Own Book, Being a Complete Culinary Encyclopedia in 1832. This is an excellent collection of early 19th century recipes. Tipsy Cake is definitely among the most intriguing.

Mrs. Lee's Tipsy Cake is a very creative recipe. "Tipsy" is obviously a reference to the possible effects a generous amount of alcohol may have on the diner. Tipsy Cake was also humorously referred to as Tipsy Parson because it presumably lured many a Sunday-visiting preacher "off the wagon." The porcupine shape is a recurring theme in 19th century American cookery.

The recipe for a modern Tipsy Cake will follow.

 

[Eleanor Rose]

(Washington Post)​

Tipsy Cake

Ingredients for custard frosting:
1 cup whole milk
3/4 cup heavy cream
4 large egg yolks
1/2 cup sugar
5 teaspoons cornstarch

Ingredients for cake layers:
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


Directions to make frosting:
Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute. Force custard through a fine sieve into a bowl. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold. Chill frosting with its surface covered with plastic wrap for 2 hours.

Directions to make cake layers:
Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper. Butter the paper and dust with flour, shaking out the excess. Sift together 1 1/2 cups cake flour, baking powder, and salt. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, then yolk, beating well after each addition. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).

Divide batter between cake pans, smoothing tops. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes. Run a thin knife around edges of pans and invert layers onto a rack. Carefully remove wax paper and cool layers completely.

Directions to assemble cake:
Halve cake layers horizontally with a long serrated knife. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost the cake with custard.

 

[donna]

I have recipe for a Tipsy cake in a Christmas cookbook . I need to look it up.

Thanks for this post.

 

[Jimklag]

View attachment 292884
(Pinterest)
​

Mrs. N.K.M. Lee published The Cook's Own Book, Being a Complete Culinary Encyclopedia in 1832. This is an excellent collection of early 19th century recipes. Tipsy Cake is definitely among the most intriguing.

Tipsy Cake

"Pour over a sponge cake, made in the form of a porcupine, as much white wine as it will absorb, and stick it all over with blanched sweet almonds, cut like straws; or pour wine in the same manner over a thick slice of sponge cake, cover the top of it with preserved strawberries or raspberries, and stick cut almonds all round it." (p. 222)

View attachment 292885
​

Mrs. Lee's Tipsy Cake is a very creative recipe. "Tipsy" is obviously a reference to the possible effects a generous amount of alcohol may have on the diner. Tipsy Cake was also humorously referred to as Tipsy Parson because it presumably lured many a Sunday-visiting preacher "off the wagon." The porcupine shape is a recurring theme in 19th century American cookery.

The recipe for a modern Tipsy Cake will follow.

Hic!@?

 

[Deleted User CS]

Eleanor. Thanks for posting this rather interesting looking cake which I never heard of before. It never amazes me how you continue to educate me about food. I certainly appreciate it. David.

 

[Northern Light]

This sounds interesting, Elly! I'm with Jim, hic!!!!!!

 

[captaindrew]

That is one unusual cake especially if you're tipsy

 

[7th Mississippi Infantry]

Looks like a cross between a Possum & a Pufferfish.

 

[Zella]

That cake is adorable, but I think the eyes would freak me out. I don't want my porcupine cake to watch me while I consume it.

Ellie, have you come across anything that explains why porcupine shapes were a thing during this time period?

 

[Northern Light]

That is one unusual cake especially if you're tipsy

You might try it with some of your moonshine instead of wine, Drew!
Happy belated birthday. Ellie made that cake just for you!

 

[CivilWarCollector]

Even their recipes were more eloquent and well written.....

 

[captaindrew]

You might try it with some of your moonshine instead of wine, Drew!
Happy belated birthday. Ellie made that cake just for you!

That's a good idea, was just thinking of taking a sip as we speak. Thanks for the Birthday wishes!

 

[Eleanor Rose]

Ellie, have you come across anything that explains why porcupine shapes were a thing during this time period?

No and I've been looking @Zella. I know moulded cakes reached the height of their popularity in Victorian times. Since the Victorians (and their 18th century predecessors) liked to serve their tipsy cake studded with sliced almonds, I'm guessing someone just noticed the spiny configuration and the tipsy "porcupine" cake was born.

I've also read that our Victorian friends associated porcupines with symbols of strength, family, humility and toughness. Perhaps that played a role in their reported fascination.

 

[Eleanor Rose]

Couldn't resist sharing this. I think this baker got into @captaindrew's moonshine.

 

[captaindrew]

Couldn't resist sharing this. I think this baker got into @captaindrew's moonshine.

View attachment 293006​

Made by the creator of the do do emoji

 

[gary]

I should try making it myself.

 

[FarawayFriend]

The look of the modern version reminds me a lot of the Italian Tiramisu, which also contains alcohol.
Thanks for sharing, Ellie!

 

[MRB1863]

You might try it with some of your moonshine instead of wine, Drew!

Yes, but just do not put lit candles on the cake.....kaboom!

 

[Northern Light]

Yes, but just do not put lit candles on the cake.....kaboom!

The poor little porcupine would be BBQ'd!

 

[MRB1863]

The poor little porcupine would be BBQ'd!

...and in bite size bits...