Recipe by Oxmoor House January 1984


Recipe Summary test

12 to 15 servings


Ingredient Checklist


Instructions Checklist
  • Place egg yolks in a large mixing bowl; beat at high speed of an electric mixer 6 minutes or until thick and lemon colored. Add lemon rind and juice; beat at high speed an additional 4 minutes.

  • Gradually add sugar, 2 tablespoons at a time, beating 5 minutes or until smooth.

  • Combine flour, baking powder, and salt; add to yolk mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

  • Beat egg whites (at room temperature) until soft peaks form. Gently fold 1 cup of egg whites into yolk mixture. Gently fold yolk mixture into remaining egg whites.

  • Pour batter into an ungreased 1 0 - inch tube pan, spreading batter evenly with a spatula. Bake at 375° for 50 minutes or until cake springs back when lightly touched. Remove cake from oven, and invert pan. Cool cake 40 minutes, and remove from pan.

  • Press almonds into sides and top of cake; place cake in a 12- cup trifle bowl. Immediately before serving, pour 1 cup sherry evenly over cake. Spoon Boiled Custard over cake and into hole in center of the cake.

  • Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in remaining sherry.

  • Top cake with sweetened whipped cream, and garnish with maraschino cherries and toasted almonds. Spoon into serving bowls, and serve immediately.

  • Note: Slivered toasted almonds may be used in place of blanched almonds.


Oxmoor House Homestyle Recipes