Tipsy Cake

Directions

For Custard Frosting:

1. Bring milk and cream to a boil in a 3-quart heavy saucepan, and then remove mixture from heat.
2. Whisk together the egg yolks, sugar, cornstarch, and a pinch of salt in a bowl.
3. Pour in hot milk mixture in a slow, steady stream while whisking constantly.
4. Pour the custard mixture back into the pan and bring to a boil.
5. Cook, whisking constantly, until thick and smooth, about 1 minute.
6. Press the custard into a bowl through a sieve.
7. Place the bowl inside a bath of ice water and let cool, stirring occasionally.
8. Chill, covered with plastic wrap, 2 hours.

For Cake:

9. Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with waxed paper. Grease the paper with nonstick cooking spray and then dust it with flour, removing any excess.
10. Over a large mixing bowl, sift together cake flour, baking powder, and salt.
11. In another large bowl, beat butter, sugar, and vanilla, mixing by hand or with an electric mixer until light and fluffy.
12. Add eggs to the butter-sugar mixture, one at a time, beating thoroughly after each addition.
13. Add egg yolk and beat.
14. With the mixer on low speed, alternate adding the milk and then flour mixture four times, beginning and ending with the milk. Do not overbeat.
15. Divide the batter evenly between the two cake pans, smoothing the tops.
16. Bake in the middle of the oven about 20 minutes, until a toothpick or knife inserted in the center comes out clean.
17. Remove the layers from the pans, running a knife around the edges and inverting over a rack.
18. Carefully remove the wax paper and allow layers to completely cool.

For Assembly: 

19. With a long, serrated knife, cut the cake layers in half horizontally.
20. Place one half cut-side up on a cake plate and brush with 2 tablespoons of sherry, then spread evenly with 3 tablespoons of jam.
21. Repeat with the remaining three layers, ending with a layer placed cut-side down.
22. Brush the top with sherry and frost with the custard.
23. Slice the cake and serve each piece topped with a dollop of whipped cream and a fresh strawberry, if using.