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The Real Difference Between Victoria Sponge Cake And Madeira Sponge Cake
Two similar, yet definitely distinct, options of the sponge cake are the classic Victoria sponge and the Madeira sponge. Both the Victoria and the Madeira start with equally weighted measurements of egg, butter, and sugar. However, that is where these two sponge cakes diverge.
The Victoria sponge, or Victoria sandwich, is a true classic, named for Queen Victoria, who ruled Great Britain from 1837 to 1901, and Her Majesty was reportedly a fan of this recipe. The truly defining feature of this sponge, and what sets it apart from the Madeira sponge, is the amount of flour used in the recipe.
For a Victoria sponge, the flour should be equal in weight to the eggs, sugar, and butter (or margarine) used, whereas the Madeira sponge calls for a greater volume of flour, resulting in a slightly denser final version, which more closely resembles a pound cake. This difference makes sense, considering the ways in which the two cakes are typically served.
The Maderia sponge acts as a perfect base for several flavors or toppings, like fruits, chocolate, and trifle, whereas the Victoria sponge is most often served in a single, classic way across the United Kingdom. The lighter, fluffier Victoria sandwich is usually made up of two sponge cakes, with a layer of jam and fresh whipped or vanilla cream between them.