A limoncello sponge cake that everyone will love ❤️
450g (16 oz) golden caster sugar
450g (16 oz) Stork® or butter, softened
8 eggs, at room temperature
2 tablespoons limoncello liqueur
450g (16 oz) self-raising flour
450g (16 oz) icing sugar
170g (6 oz) Stork® or butter, softened
a few drops yellow food coloring
2 tablespoons limoncello liqueur
Add the eggs one at a time, beating well after each addition until pale and creamy; add the limoncello and mix well. Gradually fold in the flour until well integrated. Divide the cake mixture evenly between the two prepared cake tins.
Bake in the preheated oven for 40 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely on a cooling rack, about 2 hours.
Spread some of the buttercreams over the top then sandwich the second layer on top. Decorate the cake as desired with the remaining icing. Slice and serve.