Cherry Génoise Sponge
Cherry génoise sponge with whipped cream, cherry compote and caramel-dipped cherries. Light, airy and a real showstopper!
Ingredients
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 300g stoned cherries
- 100g caster sugar
- 400ml double cream, whipped
To serve
Caramel dipped cherries
Method
Pre heat the oven to 180c.
Cook the stoned cherries and sugar over a medium heat until they just start to break down chill.Grease 2 20 cm spring form tins lightly with butter and line the base with baking parchment paper.
In a kitchen aid whisk the eggs and sugar to a ribbon stage, fold in the butter and flour.
Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 30 minutes, cool in the tins for 5 minutes then pop onto a cooling wrack.
Using a serrated knife cut the cakes in half horizontally fill with jam and cream.
Ingredients
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
To fill
- 300g stoned cherries
- 100g caster sugar
- 400ml double cream, whipped
To serve
Caramel dipped cherries
Method
Pre heat the oven to 180c.
Cook the stoned cherries and sugar over a medium heat until they just start to break down chill.Grease 2 20 cm spring form tins lightly with butter and line the base with baking parchment paper.
In a kitchen aid whisk the eggs and sugar to a ribbon stage, fold in the butter and flour.
Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 30 minutes, cool in the tins for 5 minutes then pop onto a cooling wrack.
Using a serrated knife cut the cakes in half horizontally fill with jam and cream.
