Victoria sponge with a saucy twist

LIGHT AND ZINGY: Victoria sponge with limoncello and balsamic strawberries.

This is my take on the classic '4, 4, 4 and 2' Victoria sponge recipe that my mum used to make.

Strawberries pair very well with lemon, and this recipe uses the Italian lemon liqueur, limoncello, which you'll find at Italian delis and selected liquor stores.

VICTORIA SPONGE WITH LIMONCELLO AND BALSAMIC STRAWBERRIES

need to know

Main ingredient	Sugar
Type of dish	Cake
Course	Dessert
Cooking time	30 min - 1 hour
Serves/makes	8
Special options	Nut-free

175 g unsalted butter, softened

175 g caster sugar

3 free-range eggs

1 teaspoon vanilla extract

175g self-raising flour, sifted

1 tablespoon milk

1 tablespoon limoncello or 2 teaspoons lemon juice

200g mascarpone

100 ml pure (whipping) cream

icing sugar, for dusting

Limoncello and balsamic strawberries

400g strawberries, hulled and quartered

2 tablespoons caster sugar

2 tablespoons limoncello or 1 tablespoon lemon juice

2 teaspoons balsamic vinegar

1 small handful mint, finely chopped

1. Preheat the oven to 180°C fan-forced and grease and line 2 × 20 cm springform tins. 2. Cream the butter and sugar in a stand mixer for 3. 5-6 minutes or until pale and creamy. Add the eggs, one at a time, beating between additions. 4. Add the vanilla and half the flour and beat until incorporated. Add the milk and limoncello or lemon juice and beat to combine, then add the remaining flour and beat until combined. 5. Divide the batter between the prepared tins and smooth the tops, then gently tap the tins on the benchtop to remove any air bubbles. Bake for 20-25 minutes or until the tops are golden brown and a skewer comes out clean when inserted into the centre of each cake. 6. Remove from the oven and leave the cakes to cool in the tins for 5 minutes, before turning out onto wire racks to cool completely. 7. Meanwhile, for the limoncello strawberries, place the strawberries, sugar, limoncello or lemon juice and balsamic vinegar in a small saucepan. Bring to a boil over high heat, then reduce the heat to low, add the mint and simmer for 2-3 minutes (the fruit should be soft but still holding its shape). 8. Drain the mixture, reserving the syrup. Set the strawberries aside in a bowl. Return the syrup to the pan and place over medium heat. Simmer until reduced by half, then pour over the strawberries and leave to cool completely. 9. Whisk together the mascarpone and cream until smooth and thick enough to hold its shape. Spread the mascarpone cream over one cake and place on a serving platter large enough to catch any juices from the filling. 10. Top with the strawberry mixture, then sandwich the second sponge on top and dust liberally with icing sugar.

This is an extract from What Katie Ate at the Weekend, published by Lantern on 22 October, $49.99. Out now. 

Check out Katie's blog, What Katie Ate here.

source : http://www.stuff.co.nz/life-style/food-wine/recipes/10658279/Recipe-Victoria-sponge-with-a-saucy-twist