Chocolate and Genoise sponge with marmalade cream
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients for sponge:
150g (5oz) caster sugar
25g (1oz) butter, melted
110g (4oz) plain flour
40g (1½oz) 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:
1 Preheat the oven to 180°C/R4.
2 Lightly grease and line the base of 2 x 20cm/8in cake tins.
3 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.
4 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.
5 Remove from the oven and cool briefly before tipping out on to a rack to cool completely.
For the filling:
Place the marmalade into a small food processor and blitz to a purée. Whip the cream to soft peaks and fold in the puréed 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.
Recipe and image courtesy of the happy egg co. – the UK’s leading producer of free-range eggs and are committed to producing great tasting eggs laid by the happiest hens.