Limoncello Cake--need your recomendations

Discussion in 'Pastries & Baking' started by claren, Jun 19, 2018.

  1. claren

    claren

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    I found this Limoncello recipe with mascarpone frosting, it was really good but cake a bit dense. Any suggestions on how to make this cake lighter(sponge) and still use limoncello? The frosting was on point, so good and light, everyone loved it!!
    • 2½ cups flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup butter, softened
    • 1½ cups sugar
    • 3 eggs
    • ½ cup buttermilk
    • ½ cup limoncello or lemon-flavored liqueur
    • zest and juice of one lemon
     
  2. capricciosa

    capricciosa

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    I always use self-rising flour and omit the soda/powder regardless of what any recipe calls for - follow the rest of the recipe as written. I've had much better results since I started doing this.
     
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  3. chefross

    chefross

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    Switch out your butter and eggs for mayonnaise
    3 eggs plus the 1/2 cup butter will now equal 1 cup of mayonnaise....
    Reduce the amount of flour to just the 2 cups.
    Now you don't have to cream anything...just combine all liquids and stir in flour
    Stir just to combine the ingredients. Do not over work the batter.

    Try it....it works well. Much more moist
     
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  4. claren

    claren

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    Do I use the same amount of self-rising flour(320 grams)?
     
  5. claren

    claren

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    Mayonnaise..? must try it, thanks!
     
  6. capricciosa

    capricciosa

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    Yeah, same amount on everything minus the soda/powder. Good luck!