Prepare the sponge cake according to your preferred recipe. Allow it to cool completely, then slice it horizontally into 4 even layers.

In a large bowl, combine cold heavy cream, skim milk powder (if using), sugar, and vanilla extract. Whip using an electric mixer on medium speed until medium peaks form.

Gently fold in the Greek yogurt until just combined.

In a small bowl, toss the diced peach with sugar and set aside.

To assemble the Peaches and Cream Cake, place the first sponge layer on a serving plate. Spread a quarter of the cream evenly on top.

Add the second layer and spread one-third of the remaining cream. Spoon the diced peaches over the cream.

Place the third layer and spread half of the remaining cream.

Add the final layer and spread the rest of the cream on top.

Arrange the sliced peaches generously over the top.

Refrigerate the cake until ready to serve for best texture and flavor.