Simple Sponge Cake with Cream and Chocolate Recipe

Instructions:

1. Preheat the Oven: Preheat the oven to 220ºC (428ºF).
2. Prepare the Batter: Beat the eggs and add sugar. Mix well. Melt the butter in the microwave for five seconds at maximum power and add it to the mixture. Beat again and incorporate vanilla extract and milk.
3. Combine Dry Ingredients: Sift the flour and baking powder. Add them, along with a pinch of salt, to the bowl with the other ingredients. Mix until you have a smooth, lump-free batter.
4. Bake the Sponge Cake: Grease a round cake mold and pour in the batter. Bake at 160ºC (320ºF) until the sponge cake is fully cooked inside.
5. Cool and Slice: Let the sponge cake cool and then cut it in half.
6. Whip the Cream: Whip the cream with powdered sugar until it becomes very thick. Add more sugar if needed. It should be thick enough to hold well on the cake.
7. Assemble the Cake: Fill the halved sponge cake with the whipped cream. Place the other half on top.
8. Prepare Chocolate Ganache: Melt the chocolate and add the salted butter. Spread the chocolate over the cake and let it cool to room temperature.
9. Chill and Serve: Refrigerate for a couple of hours before serving.

Note: Feel free to get creative with decorations or additional toppings like fruits or nuts.