Layered Sponge Cake

Instructions

1. In a saucepan add the orange juice and 50g of sugar and cook for about 10 minutes or until it begin to thicken leave to cool.
2. Separate the egg yolks and whites.
3. Whisk the egg whites until stiff adding 1 tablespoon of sugar at a time. 4 tablespoons in total .
4. In another bowl whisk the egg yolks with the rest of the sugar until thick and pale in colour. gently add the warm orange juice while continually whisking until all combined.
5. Mixture should resemble pale thick custard. To this add one large spoonful of egg white and fold gently. continue until all combined.
6. Sieve in the flour and add a tablespoon of mixture folding gently to retain as much air as possible.
7. Divide the mixture into half. Pour one half into a well greased 10" cake tin.
8. To the second half gently fold in a quarter cup of drinking chocolate. Pour this mixture into another 10" cake tin.
9. Bake in a preheated oven at 108 degrees for 30 minutes.
10. Slice each cake in half.
11. Heat 100mls cream in a pan when bubbles begin to form remove from heat and add the chocolate chips. Stir until all the chocolate has melted. Cool and refrigerate. Remove from the fridge and whisk until it forms ribbons.
12. Whisk the rest of the cream add a tablespoon of marmalade jam to sweeten.
13. Place one layer of chocolate cake on your serving plate spread with marmalade cream then place a layer of plain cake and spread with the chocolate ganache. Now a layer of chocolate cake and marmalade cream and finally top with a layer of plain cake.
14. Add the remaining marmalade cream on top.