Easier and tastier than a sponge cake - The 'Wow' factor of the Gateau Lorrain

After a computer break down, lots of baking and parties, super busy work weeks and a teething crisis (4 teeth in 4 days nights, I am finally back... as a survivor... Poor baby though, that was terrible for him. No.2 is back to normal with a new and so unexpected routine of 4 hours sleep a day (twice 2-hours sleep). Who knows how long it will last? There is definitively a God! thanks to Him!

Given the usual workload and the obvious absence of any backup or granny (as an expat family), I chose a fairly easy cake that I filled with vanilla custard, decorated with whipped cream, tangelo jelly and and fresh fruits. I declined three version of this cake: one for the daycare party, one for our private family party and one for our friends party. Easy, beautiful but still pretty healthy - success guaranteed!

The base for the cake is from an original French recipe: the gateau Lorrain. Few years ago, this cake has been showcased on a French blog Les Ateliers d'Hys. It's been a hit and almost all cooking blogs showcased their own declination of the gateau Lorrain. I literally fell in love with this cake - it is moist, fluffy so delicate. I love it straight, with cream, custard, fruits, whatever I love it!