Blood Orange Marmalade Genoise Sponge
Showstopper dessert! Blood Orange Marmalade Genoise Sponge. Light sponge soaked in blood orange juice, layered with whipped cream and marmalade, finished with fresh orange segments and icing sugar.
Ingredients
Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 1 jar of blood orange marmalade
- 400ml double cream, whipped
- 2 blood oranges, zested and segmented
- Icing sugar, to dust
- Spun sugar (optional)
Method
- Pre heat the oven to 180°C
- Grease two 20 cm spring form cake tins lightly with butter and line the base with baking parchment paper.
- In a kitchen aid or a large bowl whisk the eggs and sugar to a ribbon stage. Then fold in the melted butter and flour.
- Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 20 minutes.
- Cool the sponge in the tins for 5 minutes then pop onto a cooling rack.
- Spoon the orange juices over the bottom cake, top with marmalade and pipe on ¾ of the whipped cream.
- Sit the other sponge on top and quenelle the rest of the cream on the top, followed by the segmented oranges.
- Dust with icing sugar and optionally decorate with spun sugar.
Ingredients
Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 1 jar of blood orange marmalade
- 400ml double cream, whipped
- 2 blood oranges, zested and segmented
- Icing sugar, to dust
- Spun sugar (optional)
Method
- Pre heat the oven to 180°C
- Grease two 20 cm spring form cake tins lightly with butter and line the base with baking parchment paper.
- In a kitchen aid or a large bowl whisk the eggs and sugar to a ribbon stage. Then fold in the melted butter and flour.
- Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 20 minutes.
- Cool the sponge in the tins for 5 minutes then pop onto a cooling rack.
- Spoon the orange juices over the bottom cake, top with marmalade and pipe on ¾ of the whipped cream.
- Sit the other sponge on top and quenelle the rest of the cream on the top, followed by the segmented oranges.
- Dust with icing sugar and optionally decorate with spun sugar.
