I tried my hand at this Tipsy Cake this week, a delightful nod to the past that I found surprisingly enjoyable to prepare. I must admit, the idea of using stale sponge cakes was a bit of a revelation. The texture they imparted to the finished dish was remarkably pleasant, absorbing the raisin wine and jam in a way that fresh cakes simply couldn't. The result was a boozy, jammy trifle that would be perfect for a comfort-seeker looking to indulge in a touch of vintage decadence. I found the custard to be the star of the show, its velvety richness balancing out the sweetness of the jam and the slight tang of the wine-soaked cakes. The whole affair took me back to simpler times, and I can see it becoming a regular feature in my repertoire of classic desserts. I suggest serving it with a dollop of whipped cream to cut through the sweetness and add a bit of contrast.