The recipe for the sponge was from a new Le Cordon Bleu cookbook I bought from kinokuniya. The whole entire cook is written in mandarin and is published by a taiwanese company. The odd thing is Le Cordon Bleu does not have a english or even french version. I dont understand.
Anyhow it is a great book and I'm in the middle of translating the whole thing.
The sponge is pretty simple just beat the eggs and sugar till fluffy, fold in flour and add melted butter. I love how it came out moist and light, I'd dare say the best sponge I've ever made. Better than the last recipe I posted.
I wanted to fill it with something that is light and citrus-sy. I decided to pair a pretty neutral apricot jam with grand marnier and topped it off with flaked almonds. Delicious!
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