Cream sherry adds extraordinary flavorto this tender sponge cake and the whipped cream topping. Or,if you prefer, you can substitute milk or orange juice for thesherry in the cake.
Recipe: Sherry-Almond Cake
4 large egg yolks 1/3 cup dry or cream sherry 2/3 cup granulated sugar 2/3 cup all-purpose flour 1/4 cup ground toasted almonds 4 large egg whites 1/2 teaspoon cream of tartar 1/3 cup granulated sugar 1/2 cup seedless red raspberry or strawberry preserves 1 cup whipping cream 1 tablespoon granulated sugar 1 tablespoon dry or cream sherry 1 cup fresh raspberries and/or blackberries Lavender sprig (optional)
Beat egg yolks in a medium mixing bowlwith an electric mixer on high speed about 6 minutes or untilyolks are thick and lemon-color. Add the 1/3 cup sherry. Beaton low speed until combined. Gradually add the 2/3 cup sugar,beating on medium speed about 5 minutes or until sugar is almostdissolved and mixture has almost doubled in volume. Fold flourinto egg yolk mixture about half at a time. Fold in ground almonds.
Thoroughly wash beaters. Beat egg whitesand cream of tartar in a large mixing bowl on medium to highspeed until soft peaks form (tips curl). Gradually add the 1/3cup sugar, about 1 tablespoon at a time, beating on medium tohigh speed until stiff peaks form (tips stand straight).
Fold about 1 cup of the egg white mixtureinto the egg yolk mixture. Then fold all of the egg yolk mixtureinto the remaining egg white mixture. Pour batter into two ungreased8x1-1/2-inch round baking pans. Bake in a 325°F (160°C)oven about 25 minutes or until the cake tops spring back whenlightly touched in the center.
Invert onto racks ( leave in pans); cool.Remove from pans.
To assemble, place first cake layer ona large serving plate. Spread top with raspberry or strawberrypreserves. Top with remaining cake layer.
Combine whipping cream, the 1 tablespoonsugar, and the 1 tablespoon sherry in the chilled bowl. Beaton low speed until soft peaks form. Spread on top and sides ofcake. Cover and chill 1 to 2 hours. Just before serving top withberries and, if desired, garnish with a lavender sprig.
Makes 12 servings.
Nutritional facts per serving: Calories253, Total Fat (g) 11, Saturated Fat (g) 5, Cholesterol (mg)98, Sodium (mg) 33, Carbohydrate (g) 34, Fiber (g) 1, Protein(g) 4, Vitamin A (DV%) 8, Vitamin C (DV%) 6, Calcium (DV%) 3,Iron (DV%) 4, Percent Daily Values are based on a 2,000 caloriediet