Hazelnut Sponge Cake

I’m not much for rich, gooey cakes, but this one is neither. A small slice is especially good with a little fresh fruit and a spoonful of Barely Whipped Cream. It’s nice, too, frosted with a layer of coffee-flavored whipped cream, or used as a base for tiramisu. The cake keeps well and can be made a day or two ahead.