Tarboro Tipsy Cake

Directions

1. 1
   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.
2. 2
   Gradually add sugar, 2 tablespoons at a time, beating 5 minutes or until smooth.
3. 3
   Combine flour, baking powder, and salt; add to yolk mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in remaining sherry.
8. 8
   Top cake with sweetened whipped cream, and garnish with maraschino cherries and toasted almonds. Spoon into serving bowls, and serve immediately.
9. 9
   Note: Slivered toasted almonds may be used in place of blanched almonds.