Simple Marmalade & Whipped Cream Sponge Cakes

Step 1

Place a heatproof plate into the freezer (read Jam Making 101 for more information).

Step 2

Wash and scrub the oranges and lemons well. Slice off the ends. Cut fruit into sixths or eighths, removing any seeds. (See Chef’s Tips)

Step 3

In the bowl of a large food processor or blender, add the chopped oranges, lemons, and water. Pulse several times until the segments are pureed and the skins are processed into small pieces (smaller pieces will reduce the time it takes to make the jam).

Step 4

Transfer the puree to a large heavy-bottomed saucepan or Dutch oven. Place over medium heat. Bring mixture to a boil while stirring constantly. Reduce heat to medium-low and simmer; 15 to 20 minutes or until peel is softened.

Step 5

Remove from heat. Add the Redpath® Golden Yellow Sugar and stir to incorporate fully.

Step 6

Place over medium heat and bring mixture to a boil. Reduce heat slightly and stir occasionally to prevent marmalade from burning. Simmer until marmalade is ready; 20 to 25 minutes. To check if the marmalade is ready, remove the plate from the freezer and do the “wrinkle test” (see Jam Making 101). Marmalade should slightly hold its shape; however, if the marmalade runs easily when the plate is tilted, place pot back onto heat and cook for another 2 minutes and check again.

Step 7

Transfer the hot marmalade, leaving about a ¼-inch clearance, into a clean container or jars (preferably sterilized) with lids. Allow to cool to room temperature before placing into the fridge.

Step 1

In a large bowl, whip the heavy cream on medium speed until slightly thickened (see Chef’s Tips).

Step 2

Add in the Redpath® Icing Sugar and vanilla extract. Whip on medium speed, increasing the speed to medium-high after the icing sugar has been fully incorporated. Whip until medium to stiff peaks form; do not over-whip.

Step 1

Place the sponge dessert shell(s) onto a plate or platter.

Step 2

Place about a tablespoon of the cooled or chilled marmalade into each mini sponge dessert shell.

Step 3

Pipe or dollop the whipped cream on top of the marmalade.

Step 4

Garnish with more marmalade or sprinkle with orange or lemon zest, or add an orange slice.

Step 5

Serve immediately.

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