5/5/13 What Katie Ate » Limoncello and Balsamic Strawberry, Victoria Sponge Teacake www.whatkatieate.com/recipes/limoncello-and-balsamic-strawberry-victoria-sponge-teacake/?printthis=1&printsect=1 1/1 Limoncello and Balsamic Strawberry, Victoria Sponge Teacake INGREDIENTS For the sponge: 175g unsalted butter, softened 175g caster sugar 3 free-range eggs 1 teaspoon good quality vanilla essence 1 tablespoon Limoncello (or 2 teaspoons lemon juice) 175g self-raising flour 1 teaspoon cornflour 1 teaspoon baking powder 1 tablespoon milk For the filling: 400g fresh strawberries, hulled and quarterer length-ways 2 tablespoons Limoncello (or 1 tablespoon lemon juice) 2 teaspoon top-quality balsamic vinegar 1 tablespoon caster sugar Small handful fresh mint leaves, very finely chopped You will also need: 200ml mascarpone 100ml pouring cream Icing sugar for dusting METHOD 1. Pre-heat oven to 180˚C (350˚F). 2. Sift flour, cornflour and baking powder into a bowl and set aside. 3. Grease and line 2 x 20cm spring-form round baking tins. 4. Cream butter and sugar together until pale and a super creamy. Add the eggs, one at a time, mixing in- between each addition. If the mixture looks curdled, don’t worry, it will often look like this, it’s perfectly normal. 5. Add the vanilla essence then the sifted dry ingredients in 2 or 3 additions and fold in gently to combine followed by the Limoncello and milk. When batter is thoroughly combined, divide between the 2 pre-lined baking tins, spreading out evenly with a small angled spatula, give the tins a light tap on a counter to remove any air bubbles. Bake in the oven for 20 – 25 minutes until the tops are golden brown and a skewer comes out clean when inserted into the middle of the cake. Allow to cool in tins for 5 minutes before removing and transferring to wire racks to cool completely. 6. While cakes are baking, add the strawberries, sugar, Limoncello and balsamic into a small saucepan. Bring to a boil over high heat then reduce to low, add the chopped mint and allow to simmer gently for 7-8 minutes. Note: you want the fruit to soften but not fall apart. When fruit is softened, strain fruit into a bowl retaining the syrup. Set the strained fruit aside and allow to cool slightly. Return the syrup to the same saucepan, set it over medium heat and allow to simmer and reduce by half. Remove pan from heat and pour over cooked fruit. 7. Fold cream and into mascarpone and stir until smooth. 8. To assemble cake, spread mascarpone cream over the top of the bottom cake and top with the fruit. Cover with the second sponge and liberally dust top with icing sugar. 9. Serve with a big pot of hot tea or glass of champagne Article printed from What Katie Ate: http://www.whatkatieate.com URL to article: http://www.whatkatieate.com/recipes/limoncello-and-balsamic-strawberry-victoria-sponge- teacake/ Copyright © 2012 Katie Quinn Davies. All rights reserved.

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Page 1: What Katie Ate » Limoncello and Balsamic Strawberry, Victoria Sponge Teacake

5/5/13 What Katie Ate » Limoncello and Balsamic Strawberry, Victoria Sponge Teacake

www.whatkatieate.com/recipes/limoncello-and-balsamic-strawberry-victoria-sponge-teacake/?printthis=1&printsect=1 1/1

Limoncello and Balsamic Strawberry, Victoria Sponge Teacake

INGREDIENTS

For the sponge:

175g unsalted butter, softened175g caster sugar3 free-range eggs1 teaspoon good quality vanilla essence1 tablespoon Limoncello (or 2 teaspoons lemon juice)175g self-raising flour1 teaspoon cornflour1 teaspoon baking powder1 tablespoon milk

For the filling:

400g fresh strawberries, hulled and quarterer length-ways2 tablespoons Limoncello (or 1 tablespoon lemon juice)2 teaspoon top-quality balsamic vinegar1 tablespoon caster sugarSmall handful fresh mint leaves, very finely chopped

You will also need:

200ml mascarpone100ml pouring creamIcing sugar for dusting

METHOD

1. Pre-heat oven to 180˚C (350˚F).2. Sift flour, cornflour and baking powder into a bowl and set aside.3. Grease and line 2 x 20cm spring-form round baking tins.4. Cream butter and sugar together until pale and a super creamy. Add the eggs, one at a time, mixing in-

between each addition. If the mixture looks curdled, don’t worry, it will often look like this, it’s perfectlynormal.

5. Add the vanilla essence then the sifted dry ingredients in 2 or 3 additions and fold in gently to combinefollowed by the Limoncello and milk. When batter is thoroughly combined, divide between the 2 pre-linedbaking tins, spreading out evenly with a small angled spatula, give the tins a light tap on a counter toremove any air bubbles. Bake in the oven for 20 – 25 minutes until the tops are golden brown and a skewercomes out clean when inserted into the middle of the cake. Allow to cool in tins for 5 minutes beforeremoving and transferring to wire racks to cool completely.

6. While cakes are baking, add the strawberries, sugar, Limoncello and balsamic into a small saucepan. Bringto a boil over high heat then reduce to low, add the chopped mint and allow to simmer gently for 7-8minutes. Note: you want the fruit to soften but not fall apart. When fruit is softened, strain fruit into a bowlretaining the syrup. Set the strained fruit aside and allow to cool slightly. Return the syrup to the samesaucepan, set it over medium heat and allow to simmer and reduce by half. Remove pan from heat andpour over cooked fruit.

7. Fold cream and into mascarpone and stir until smooth.8. To assemble cake, spread mascarpone cream over the top of the bottom cake and top with the fruit. Cover

with the second sponge and liberally dust top with icing sugar.

9. Serve with a big pot of hot tea or glass of champagne

Article printed from What Katie Ate: http://www.whatkatieate.com

URL to article: http://www.whatkatieate.com/recipes/limoncello-and-balsamic-strawberry-victoria-sponge-teacake/