I used optima sponge cake, which I added orange juice instead of water and layered it with whipped topping cream and peaches. To make it higher, I baked 2 cakes.
I baked the cake a day earlier and wrapped up with cling floil and aluminium floil, then placed them into fridge.
For the cake:
100 ml orange juice
100 gm Corn oil
Some orange zest from 1 orange.
600 gm whip topping cream...whipped
Some canned peaches.
Pre heat oven to 180 C .
Line two 9 inch round tin.
Whisk (A) in a mixer with low speed for 1 minute, then turn to high speed for 6 minutes, till the batter becomes thick.
Finally, with low speed slowly pour (B) into the batter.Once all the oil in, turn off the mixer.
Pour into the prepared tin.Stamp the tin few times, to let the air out.
Bake in the preheated oven for 30 - 35 minutes.
To assemble the cake:
Cut the cake into half.
Spread some whipped topping cream
Then arrange some chopped peaches on it.
Spread the topping cream again on the peaches (so it can hold the peaches.)
Top with another piece of cake.
Repeat this until the 3rd layer and decorate it.