Enhance a traditional Génoise sponge with the rich flavours of chocolate and whisky.
Ingredients
- For the sponge
- 5 free-range
eggs - 150g/5oz
caster sugar - 110g/4oz
plain flour - 40g/1½oz
cocoa powder - 25g/1oz
butter, melted, plus extra for greasing whisky, for drizzling icing sugar, for dusting
- 5 free-range
- For the marmalade cream
- 175g/6oz coarse cut
Seville orange marmalade - 300ml/10½fl oz
double cream
- 175g/6oz coarse cut
Preparation method
Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of two 20cm/8in cake tins.
To serve, place the sponge cakes on a tray and drizzle the whisky evenly between the 2 cakes. Place one sponge on a serving plate and spread over the marmalade cream. Top with the second sponge cake. Lightly dust with icing sugar, then cut into wedges to serve.
