James Martin served up a tasty Genoise sponge with cherry compote whipped cream caramel-dipped cherries and candy floss on James Martin’s Saturday Morning.

The ingredients are: 8 medium eggs, 250g caster sugar, 250g plain flour and 50g melted butter.

To fill: 300g stoned cherries, 100g caster sugar and 400ml double cream, whipped.

To serve: Caramel dipped cherries.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.