Rich Sherry Cream Cake
A luscious layered cake featuring rich sherry custard, whipped cream, and tender angel food cake, perfect for elegant desserts or special occasions with a delightful flavor combination.
Ingredients
Instructions
- Beat egg yolks well.
- Cook eggs, sherry, and 1/2 cup sugar in a double boiler until a thick custard forms.
- Soak gelatin in water.
- Fold gelatin into the warm custard.
- Whip the cream with 1/4 cup sugar until stiff.
- When the custard is cool, fold in the whipped cream.
- Break the angel food cake into chunks about the size of an egg.
- Alternate layers of cake and custard in a tube pan.
- Congeal in the refrigerator until set.
- Unmold the cake.
- Ice with whipped cream and garnish with almonds.
Tips & Substitutions
For a lighter texture, make sure to fold the whipped cream into the custard gently to maintain the airy quality. If sherry isn't available, you can substitute with a sweet white wine or apple juice. For added flavor, consider incorporating a splash of vanilla extract or almond extract into the whipped cream. This cake pairs beautifully with Brenda'S Dip for a delightful dessert spread.
Serving Suggestions
Serve slices of the Rich Sherry Cream Cake chilled, garnished with slivered almonds for added texture. Pair it with a cup of tea or coffee for a delightful afternoon treat. This cake also complements a light fruit salad or a scoop of vanilla ice cream. For a larger spread, consider serving alongside Sofilthy'S Tea Cakes for a charming dessert table.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to three days. If the whipped cream topping begins to deflate, you can re-whip some fresh cream and spread it over the top before serving. This cake is best enjoyed chilled, so avoid freezing as it may alter the texture of the custard.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Sherry Cream Cake contains roughly 162 calories, with 5g protein, 6g carbohydrates, and 14g fat. It is a good source of vitamin A (14% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake instead of angel food cake?
Yes, you can use a sponge cake or pound cake as an alternative. However, keep in mind that the texture and flavor will differ slightly, but it will still be delicious. Just ensure the cake is light enough to soak up the custard without becoming too soggy.
How can I make this recipe non-alcoholic?
To make a non-alcoholic version, simply replace the sherry with an equal amount of grape juice or a combination of apple cider and a splash of lemon juice for acidity. The flavor will be different, but it will still create a lovely dessert that everyone can enjoy.
What can I use instead of unflavored gelatin?
You can substitute unflavored gelatin with agar-agar if you need a vegetarian option. Use a 1:1 ratio, but be sure to follow the package instructions for proper activation. This will provide a similar texture to your custard without using animal-derived products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).