A gluten free sponge cake turns tender and moist when it soaks up this lovely baked custard (or packaged vanilla pudding). The recipe easily can make a two or three-layer cake.
Make the custard or filling of choice as instructed in one of the above links. Refrigerate it for at least 4 hours.
Make the Gluten Free Sponge Cake according to its instruction. Set aside to cool.
Once the cake cools, wrap it in plastic wrap and refrigerate for 2 hours.
Remove the plastic wrap and slice the cake into two layers. Place the top layer, round side down, on a plate or cake platter. Top with a generous layer of custard, about 1-inch high (if you love custard) and top with the flat cake layer, bottom side up.
Make the chocolate ganache and allow to cool slightly.
For a thin layer of ganache pour it on top of the cake while it's still a little warm. Allow some to drip down the sides of the cake, if desired. Alternatively, allow the ganache to cool more so that you can spread on a thicker layer.
Refrigerate until ready to serve. If not serving the same day, add a few toothpicks to the top of the cake and cover with plastic wrap. The toothpicks will prevent the plastic wrap from sticking to the frosting. However, if you own a cake storage container, that is the ideal thing to do.