Not technically Genoise as these have baking powder in the batter. The first is a 6” sponge with passionfruit curd and berries, this was the half of an egg, equally weights of everything else, self rising flour and a little oil.. The second is a Victoria sponge, 4 eggs, 225 g self rising flour, 225g sugar, 225 butter, vanilla. This cake was half of that recipe and besides the jam, I basted it with Amarena cherry juice and Luxardo. These have been as equally enjoyable as the Genoise and not quite as fickle with a similar profile .
