genoise sponge cake

As my traditional cream/beat/fold cakes always turn out greasy, I’ve been experimenting with the beat (egg and sugar)/fold/stir (in the fat) method. Of course, I didn’t follow the recipe, but exchanged the melted butter for orange curd. Mmm!

Then, the offspring tried the same method with cocoa powder and melted chocolate

while I made more fruit loaves for she who can no longer eat chocolate.