Ingredients

• 5 free-range eggs
• 150g/5oz caster sugar
• 110g/4oz plain flour
• 40g/1½oz cocoa powder
• 25g/1oz butter
• melted
• plus extra for greasing
• whisky
• for drizzling
• icing sugar
• for dusting
• 175g/6oz coarse cut Seville orange marmalade
• 300ml/10½fl oz double cream

Directions

• Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of two 20cm/8in cake tins.
• For the sponge
• whisk the eggs and sugar together in a bowl for 4-5 minutes
• or until thick and pale.
• In a separate bowl
• sift together the flour and cocoa powder
• then gently fold it into the egg and sugar mixture until just combined. Stir in the melted butter.
• Divide the mixture evenly between the 2 prepared cake tins. Place the tins onto a baking sheet and bake in the oven for 18-20 minutes
• or until the cakes are risen and springy to the touch. Remove from the oven and allow to cool briefly before turning out onto a wire rack to cool completely.
• For the marmalade cream
• place the marmalade into a food processor and blend to a purée.
• Whip the cream in a bowl until soft peaks form when the whisk is removed. Gently fold in the marmalade puree to create a marbling effect throughout the cream.
• To serve
• place the sponge cakes on a tray and drizzle the whisky evenly between the 2 cakes. Place one sponge on a serving plate and spread over the marmalade cream. Top with the second sponge cake. Lightly dust with icing sugar
• then cut into wedges to serve.