Chocolate Genoise with Orange Cream

Sponge-

40g melted unsalted butter
4 eggs
125g caster sugar
100g plain flour
1 Tsp vanilla extract
50g cocoa

For the Filling-

400ml double cream
1 whole orange zest
2 Tbsp icing sugar

Instructions- 

• Melt the butter and reserve.
• Bring a pan of water to the boil and remove from the heat and stand a heatproof bowl over the top.
• Add the eggs and sugar to the bowl and whisk until the whisk leaves a trail when lifted.  If using an electric mixer, this process will take 5 minutes.  The mixture will expand up to 5 times its original volume.
• Remove the bowl from the pan and mix for another minute to cool down the mixture.
• Sift the flour and carefully fold it into the mixture.
• Fold in the vanilla, cocoa and butter.
• Put the mixture in a greased and lined tin and bake at 180C/350F/Gas4 for 25-30 minutes, until the top is springy and light golden brown. Avoid opening the oven door too early as it will not let sponge rise.
• A skewer or knife inserted into the middle of the sponge should come out clean.
• Leave the sponge to cool in its tin for a few minutes, then turn it out onto a wire rack and cool completely.
• When the sponge has cooled, carefully cut it horizontally into three equal pieces, using a serrated bread knife.
• I made big crumbs for my presentation.
• In a large bowl, whip the cream until stiff adding 1 tbsp. of icing sugar.  Note:  Don't add extra sugar as it will loose the orange flavour and the hero in this dessert is the orange.
• Place the bottom slice of the sponge in a serving plate and spread with half the cream mixture.
• Top with the second slice, spread the rest of the cream and top with the final slice on top.

• Decorate with icing sugar.
• I did rosettes in mines.

• Enjoy