Blood Orange Marmalade Genoise Sponge
Light, airy sponge soaked in blood orange juice, layered with whipped cream and marmalade, finished with orange segments and icing sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Hand mixer
- Cake pan
- Cooling rack
- Chef's knife
- Cutting board
- Pastry brush
- Sifter
- Serving platter
- Kitchen scale
- Measuring cup
- Spatula
Ingredients
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
- 1 jar of blood orange marmalade
- 400ml double cream, whipped
- 2 blood oranges, zested and segmented
- Icing sugar, to dust
- Spun sugar (optional)
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