This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, as the picture above.
For more variety, make chocolate ganache for the top, and fill it with pastry cream for a Boston Cream PIe.
For a Victorian Sponge, split, and fill it with whipped cream and preserves, your favorite flavor, ( raspberry, or blackberry it good! If desired, strain out the seeds)
For a simple cake, spoon a pastry cream (or vanilla pudding, soft), and fresh strawberries.
Layer slices of cake, fruit and pudding or whipped cream to make a simple trifle.