Chocolate and whisky Génoise sponge filled with marmalade cream

Enhance a traditional Génoise sponge with the rich flavours of chocolate and whisky.


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
For the marmalade cream
  • 175g/6oz coarse cut Seville orange marmalade
  • 300ml/10½fl oz double cream

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of two 20cm/8in cake tins.

  2. 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.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 6-8

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