My Mum was an incredible baker and, like so many women of her generation in Ireland and England, one of her best recipes was for a Victoria Sponge. Mum used to follow the tried and tested 4, 4, 4, and 2 method ~ aka in 4 ounces butter, 4 ounces sugar, 4 ounces flour and 2 eggs as when my Mum was growing up in Ireland imperial measurements were the standard. I have used this same ratio in this cake but upped the quantities somewhat to provide more batter.

I am also somewhat in an Italian frame of mind at the moment, as I have just started booking hotels in Italy for my trip there this coming July (woohoo!), so I put a little Italian slant on this cake using two of my favourite cooking ingredients ~ balsamic vinegar and Italian Limoncello liqueur. It’s a lovely cake for a Sunday afternoon tea and quite fitting I think to celebrate the WKA book going on sale in the UK and Ireland this past week :)

Note, if you don’t have 2 tins, you can just use one and cut the cooked and cooled cake in half horizontally.

 

25 Responses to “Limoncello and Balsamic Strawberry, Victoria Sponge Teacake”

  1. Jos
    March 4, 2013 at 11:51 am

    My mum was a massive baker too and sponge cake was her forte. When she had the batter poured into the tins she’d hold them at waist height then let the tin drop quietly to the floor to get all the air out! Kid you not. I did it once and managed to splatter batter all over the kitchen and myself! Fail!!! Think I like your idea far better. Am going to whip this baby up – it looks divine!

    • Katie
      March 4, 2013 at 11:54 am

      LOL – that’s hilarious! She’s obviously practised that a fair few times! :)

  2. Judi
    March 5, 2013 at 1:10 am

    here in the usa – what do you mean by cornflour
    andby self rising flour do you mean self rising cake flour or can one add baking powder to regular flour
    ty.

    • Katie
      March 5, 2013 at 4:36 pm

      http://en.wikipedia.org/wiki/Cornstarch Judi you can omit the cornflour, it’s not a huge issue. Same with the flour, you can just use the teaspoon of baking powder and use all-purpose flour in the US. Let me know how you go.

  3. March 5, 2013 at 3:44 am

    GORGEOUS!!!

  4. March 5, 2013 at 5:29 am

    Hi Katie,
    I received your book in the post last week after having it on pre-order from amazon.co.uk. I was thrilled when it turned up, it’s such a lovely book. I love the photography and the quality of paper you’ve used for all the pages. I can’t wait to start baking from it.Good luck with the book!
    Kind regards,
    Laura.

  5. Martine
    March 5, 2013 at 11:22 am

    My mouth is watering!!! Will be DEFINITELY be making this one… thank-you Katie!!!

  6. Sebina
    March 5, 2013 at 1:47 pm

    Hi Katie,

    This looks so delicious. I just do not know what is pouring cream and if we have it here in the U.S., or what could I use to replace it.

    Kind regards,
    Sebina

    • Katie
      March 5, 2013 at 4:20 pm

      Sebina you can just use normal whipping cream. Thanks

  7. March 5, 2013 at 4:30 pm

    Your picture is sooooooo beautiful and what a lovely recipe!!

  8. Sue
    March 5, 2013 at 9:57 pm

    Made this divine cake for a colleague’s birthday today. It was such a hit! Thanks Katie.

    • Katie
      March 6, 2013 at 6:48 am

      Fantastic to hear! Cheers :)

  9. Mila
    March 6, 2013 at 4:32 am

    Hi Katie,

    a quick question: should the sponges and the fruit be cooled down before the cake it assembled?

    Thank you!

    • Katie
      March 6, 2013 at 6:48 am

      Hi Mila, yes, the cakes should be fully cooled before assembly. Thanks :)

  10. Sabrina
    March 6, 2013 at 10:19 pm

    Hi Katie

    This looks amazing!

    As I currently live in a muslim country, unfortunately I can’t get the limoncello. Anything you recommend replacing it with? Lemon juice?

    • Katie
      March 29, 2013 at 1:12 pm

      Sabrina – yes you could use lemon juice instead but maybe half the quantities as lemon juice will be a lot stronger. Let me know how you go with that. Tks

  11. Mari
    March 8, 2013 at 3:48 am

    This cake looks absolutely beautiful and am so glad I came across your website/blog via Boden’s catalogue Pinterest page. The lovely picture just caught my eye and I am just trying to make it now for a coffee morning at my daughter’s school tomorrow for World Book Day. I have a quick question; is the oven 180c for a fan oven or should I drop to 160c? I have also been eyeing up your book on Amazon.co.uk. Thank you for sharing your recipes!

    • Katie
      March 28, 2013 at 10:55 am

      Hi Mari, for a conventional oven, you would need to set the oven at 200˚C, that’s the bog standard conversion, however around 190˚ should be ok.

  12. Liz
    March 8, 2013 at 1:58 pm

    Why is it that you always use self rising flour??

    • Katie
      March 8, 2013 at 2:05 pm

      Emmmm, sorry Liz but I am a tad confused… I rarely use self-raising flour, normally plain. My Mum always used SRF in her Victoria sponges and I used it for this recipe for that purpose. It’s one of the very rare times I have used SRF in my recipes on here.

  13. regina
    March 29, 2013 at 3:43 am

    Hi Katie! I’ve been drooling over your site for months now. I love seeing the wonderful things you’ve made. I had a quick question, can i just use lemon juice instead of limoncello? I haven’t baked/cooked with alcohol so i don’t know if this would effect the end product. Also, I don’t drink so it would be another thing I just add to my list of buying for baking then giving away. Thanks so much!

  14. April 21, 2013 at 6:09 pm

    This cake looks gorgeous!

  15. May 17, 2013 at 4:03 pm

    buongiorno Katie!
    I liked so much your gorgeous cake and it’s Italian touch, that I decided to try it… It’s really great ed I posted it on my blog, http://menuturistico.over-blog.com/un-accenno-di-storia-e-la-victoria-sponge-cake-al-limoncello-and-balsamic-strawberry.
    Thanks for your exellent idea!
    Daniela

  16. Lindsay
    May 28, 2013 at 8:46 pm

    Wow! Made this cake for a friend’s hen tea party this weekend and it was an absolute hit – lots of ladies still salivating over the memory today. The sponge was divine – firm outer and light inside. Used lemon instead of limoncello and left off the icing sugar topping opting for fresh fruit instead. Thanks x

  17. Traci
    June 9, 2013 at 11:33 am

    I’m so pleased w how this came out! The flavors meld beautifully and the cake is light and delicious! My husband who doesn’t normally care for cake ate three pieces. :) I can’t wait to make this for my next family event. Thank you so much for sharing your recipe! Loved it!

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