Tipsy Cake

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

tipsy cake a sponge cake or victoria sandwich cake soaked with sherry syrup and decorated with cream. Popular since the late 18th century, it belongs to the British tradition of cake, cream, and alcohol puddings such as trifle.

Eliza Acton (1855) gave Tipsy Cake the alternative name of Brandy Trifle. Florence White (1932) went one step further and combined what was known as hedgehog cake with tipsy cake into a hedgehog tipsy cake.

Versions exist in other countries such as the Spanish bizcocho borrecho a la crema, a type of sponge cake soaked in syrup flavoured with rum and orange liqueur, and filled with a lemon-flavoured custard.