Victoria sponge with limoncello and balsamic strawberries
The cake is best made, assembled and eaten on the same day. The sponges can be frozen.
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Cooking tools:
- Cake pan
- Cooling rack
- Hand mixer
- Oven
- Kitchen scale
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Serving platter
Ingredients
- 175g unsalted butter, softened
- 175g caster sugar
- 3 medium free-range eggs
- 1 tsp vanilla extract
- 175g self-raising flour, sifted
- 1 tbsp milk
- 1 tbsp limoncello or 2 tsp lemon juice
- 200g mascarpone
- 100ml whipping cream
- icing sugar, for dusting
- 2 tbsp caster sugar
- 2 tbsp limoncello or 1 tbsp lemon juice
- 2 tsp balsamic vinegar
- 400g strawberries, hulled and quartered
- 1 small handful mint, finely chopped
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