the jam leaving enough room around the edges so that it will not leak over the cake. top the custard with another layer of sponge, then spread remaining custard. this is followed by half of the amount of whipped cream, which is piled on the top of the custard. spread it into a thick layer with a flexible spatula, then hold the spatula at an angle to shape the cream into a dome, piling it up in the middle of the cake as much as possible. place the final layer of sponge cake ( the middle part of the cake) on the top and gently tuck the edges of the 