Tipsy Squire

• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 3 large eggs
• 1 cup sugar
• 1/2 cup milk warm
• 1/2 teaspoon vanilla extract
• 1/4 cup butter melted
• 1/2 cup heavy whipping cream
• 1/2 cup almonds slivered

1. Heat oven to 350F (180C).
2. Line bottom of square pan with waxed paper.
3. Mix flour and baking powder; reserve.
4. Beat eggs and sugar in large bowl on high speed.
5. Beat in milk and vanilla on low speed.
6. Beat in flour mixture; stir in butter carefully.
7. Pour into pan.
8. Bake about 25 minutes or until wooden pick inserted comes Cool 10 minutes; remove from pan and cool completely.
9. Prepare Sherry Custard Sauce.
10. Beat whipping cream in a chilled bowl until stiff.
11. Cut cake into serving pieces; split each piece in half horizon- tally.
12. Place bottom half on serving plate; top with 3 tablespoons custard sauce.
13. Cover with other half; top with 2 to 3 tablespoons of custard sauce.
14. Garnish with whipped cream and almonds.

cake flour, baking powder, eggs, sugar, milk, vanilla, butter, heavy whipping cream, almonds slivered

Taken from recipeland.com/recipe/v/tipsy-squire-45346 (may not work)