Chocolate and Raspberry Sponge Fingers Recipe

Ingredients

• 185 gm (1¼ cups) plain flour
• 150 gm (2/3 cup) caster sugar
• 4 egg yolks
• 2 eggs
• 1 tsp vanilla bean paste
• 45 gm melted butter
• 160 gm (1 cup) pure icing sugar, sieved
• 400 gm dark chocolate (70% cocoa solids), coarsely chopped
• 1 tsp vegetable oil
• 80 gm (¼ cup) raspberry jam
• Vanilla buttercream
• 180 gm unsalted butter, softened
• 160 gm pure icing sugar, sieved