Theo Randall’s torta sacripantina (cherry and raspberry genoise)

Method

1. Begin with the sponge. Heat the oven to 160°C fan/gas 4. Grease the baking tray with butter, then line with baking paper. In a stand mixer with the whisk attachment, whisk the eggs, sugar, orange zest and vanilla for 5 minutes until light and fluffy.
2. Using a large metal spoon, gently fold in the sifted flour, trying not to knock out too much air, then fold in the melted butter. Carefully pour the mixture into the prepared tray, then give it a few taps on the work surface to even it out and encourage the mixture to reach the corners. Bake for 20 minutes, then leave to cool on a wire rack.
3. Meanwhile, make the zabaione cream. Put the egg yolks, sugar and marsala in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Whisk constantly for 5 minutes using an electric mixer – the mixture should become light and mousse-like and increase in volume. Set aside to cool.
4. In a mixing bowl, whisk the double cream and icing sugar together until they form soft peaks (which flop over when you take away the whisk). Using a large metal spoon, gently fold together with the cooled zabaione.
5. Put the maraschino cherries, the 50ml cherry liquid and the raspberries in a food processor and whizz for 2 minutes until smooth. Set aside.
6. To make the cake, halve the sponge horizontally using a bread knife. With the cut sides facing up, spread the raspberry mixture all over both – it will soak into the cake. Add half the zabaione cream to the bottomhalf sponge, then carefully lift the other sponge on top (cut-side down) to make a sandwich. Spread the remaining zabaione cream all over the top using a warm palette knife, then put the cake in the fridge to set for 1 hour. Place even rows of fresh raspberries on top, then slice into rectangles to serve.