Tipsy Cake (Sherry-Soaked Sponge with Cream)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Tipsy Cake (Sherry-Soaked Sponge with Cream)

A light sponge is soaked with sweetened sherry, spread with jam, covered with whipped cream and scattered with toasted almonds. It is our simple modern take on the 18th-century dessert. Makes 1 8-inch cake in about 5 hr 3 min.

Prep 35 min

Cook 28 min

Cooling 4 hr

Total 5 hr 3 min

Yield 1 8-inch cake

Ingredients

Adjust yield

8-inch cake

4 (200 g)eggs, room temperature
⅔ cup (125 g)granulated sugar
1 cup (125 g)all-purpose flour, sifted
2 tbsp (30 g)unsalted butter, melted and cooled
1 tsp (5 ml)vanilla extract
½ cup (120 ml)cream sherry
3 tbsp (40 g)sugar
¼ cup (60 ml)water
¼ cup (80 g)smooth seedless jam
1 ¼ cups (300 ml)heavy cream
¼ cup (30 g)powdered sugar
¼ cup (30 g)flaked almonds, toasted

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

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Instructions

Heat the oven to 350 F (175 C). Grease and line an 8-inch (20 cm) round pan.
Whisk the eggs and sugar over a bowl of simmering water until warm to the touch (about 110 F / 43 C), then whip with a mixer 6 to 8 minutes until pale, tripled and thick.
Sift the flour over in two additions, folding gently. Fold in the butter and vanilla.
Pour into the pan and bake 25 to 28 minutes, until golden and springy. Cool completely, then slice horizontally into 2 layers.
Simmer the sugar and water 2 minutes, cool, and stir in the sherry. Put the base layer in a deep dish and brush liberally with half the soak.
Spread with jam, set the top layer over it and drench with the rest of the soak. Cover and chill at least 3 hours.
Whip the cream with the powdered sugar to soft peaks, spread over the top and finish with toasted almonds.

Tips

A day-old sponge soaks without falling apart.
Taste the soak first; it should be sweet and clearly sherry.
Leave out the sherry for a family version and use apple juice with a little vanilla.
Keep the finished cake refrigerated. Sponge eggs are fully baked.

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Recipe FAQ

How long does it take to make tipsy cake (sherry-soaked sponge with cream)?

Plan on 35 minutes of prep and 28 minutes of cooking, plus 4 hours to chill. The recipe makes 1 8-inch cake.

How should I store tipsy cake (sherry-soaked sponge with cream)?

Refrigerate, covered, up to 3 days.

Can I make tipsy cake (sherry-soaked sponge with cream) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Tipsy cake is an old English party dessert of sponge soaked in sherry and finished with cream, a close relative of trifle. Serve it with sweet sherry or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

330 Calories / serving

16.7g Fat

36.8g Carbs

5.2g Protein

25.0g Sugar

Whole recipe (1 serving): ~330 cal · 17g fat · 37g carbs · 5g protein · 25g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.