Let the cake rest in the refrigerator for at least a few hours before serving. Enjoy!

Notes:

• If your sponge cake turns out flat, the egg and sugar mixture was most likely not beaten long enough. The batter should be roughly 3x the size in volume. This can take upwards of 15 minutes, so a stand mixer is best for the job. Another way to check for the correct consistency is by lifting the whisk attachment from the mixture, if the batter falls back in thick ribbons then it is ready.
• A boxed cake mix can be used in place of sponge cake. If using cake mix, follow cake mix instructions, and then proceed with this recipe in step 3 (starting with poking holes in the cake).