Chocolate and Genoise Sponge
Serves 6-8
Ingredients for sponge:
5 Happy Eggs
150g/5oz caster sugar
25g/1oz butter, melted
110g/4oz plain flour
40g/1 ½ oz cocoa powder, sifted
Ingredients for filling:
200g/7oz coarse cut Seville Orange marmalade
300ml/11floz double cream
175g/6oz raspberries
2 tbsp icing sugar
For the sponge:
Preheat the oven to 180C/350F/Gas 4.
Lightly grease and line the base of 2 x 20cm/8" cake tins.
Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale when the whisk is lifted out of the bowl, a trail should be left behind.
Sift in the flour and cocoa powder and fold in gently. Spoon the mixture into the 2 cake tins, dividing evenly, then tap to settle .
Place on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch you do not want to overcook a genoise sponge, as it will become dry.
Remove from the oven and cool briefly before tipping out onto a rack to cool completely.
For the filling:
Place the marmalade into a small food processor and blitz to a puree. Whip the cream to soft peaks and fold in the pureed marmalade, until marbled.
To serve:
Spread the marmalade cream over the sponge on the serving plate then top with the remaining sponge. Dust lightly with icing sugar and cut into wedges to serve
Tagged in James Martin Recipes