Raspberry Genoise Sponge - James Martin Chef

Name: Raspberry Genoise Sponge - James Martin Chef
Ingredients: 8 medium eggs; 250g caster sugar; 250g plain flour; 50g melted butter; 1 jar raspberry jam; 400ml double cream, whipped; Icing sugar to dust; Preheat the oven to 180°C.; Grease 2 x 23 cm spring form tins lightly with butter. Flour and line the base with baking parchment paper.; In a kitchen aid, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.; Divide the mixture evenly between the 2 tins, place onto a baking sheet and bake for 25 minutes.; Cool in the tins for 5 minutes then place onto a cooling rack.; Fill with jam and cream. Dust with icing sugar.

www.jamesmartinchef.co.uk

This Raspberry Genoise Sponge is a sweet treat filled with cream and jam and dusted with icing sugar. It's a brilliant weekend bake.

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Ingredients

8 medium eggs
250g caster sugar
250g plain flour
50g melted butter
1 jar raspberry jam
400ml double cream, whipped
Icing sugar to dust
Preheat the oven to 180°C.
Grease 2 x 23 cm spring form tins lightly with butter. Flour and line the base with baking parchment paper.
In a kitchen aid, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.
Divide the mixture evenly between the 2 tins, place onto a baking sheet and bake for 25 minutes.
Cool in the tins for 5 minutes then place onto a cooling rack.
Fill with jam and cream. Dust with icing sugar.