Prepare the sponge cake with the following variations: Reduce the vanilla extract to one teaspoon and add the lemon juice.

Divide the batter among three greased, floured, nine-inch round pans lined with parchment paper. Bake for about 20 minutes, rotating the pans halfway through baking, until the centers feel set when lightly pressed.

Using an electric mixer, beat the parve whip with the confectioners’ sugar and vanilla until stiff peaks form.

When the cakes are completely cooled, place one layer top-side down on a cake board or cake plate. Cover the layer with half the pudding. Repeat with the second layer. (If the cake slides out of place, secure it with toothpicks—but be sure to warn your eaters that they might find one!)

Place the third layer top-side down over the pudding, securing with toothpicks if needed, and cover the top and sides of the cake with the whipped cream.

Use the extra whipped cream to pipe borders around the top and bottom of the cake. Decorate with the lemon peels, if using. Refrigerate until ready to serve.