Tipsy Cake

Directions

1. 1
   Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat.
2. 2
   Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly.
3. 3
   Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute.
4. 4
   Force custard through a fine sieve into a bowl.
5. 5
   Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold.
6. 6
   Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
7. 7
   Preheat oven to 350F.
8. 8
   Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper.
9. 9
   Butter paper and dust with flour, knocking out excess.
10. 10
    Sift together 1 1/2 cups cake flour, baking powder, and salt.
11. 11
    Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy.
12. 12
    Add eggs, 1 at a time, then yolk, beating well after each addition.
13. 13
    With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
14. 14
    Divide batter between cake pans, smoothing tops.
15. 15
    Bake in middle of oven until pale and a tester comes out clean, about 20 minutes.
16. 16
    Run a thin knife around edges of pans and invert layers onto a rack.
17. 17
    Carefully remove wax paper and cool layers completely.
18. 18
    Halve cake layers horizontally with a long serrated knife.
19. 19
    Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry.
20. 20
    Spread evenly with 3 tablespoons jam.
21. 21
    Repeat with remaining 3 layers, ending with a layer cut side down.
22. 22
    Brush top with Sherry.
23. 23
    Frost cake with custard.