Classic Victoria Sponge Cake vs Baumkuchen (German Tree Cake)

Both cakes begin by creaming butter and sugar until pale and fluffy, but they part ways quickly. The Victoria Sponge beats in whole eggs and relies on baking powder for two tender, airy layers, sandwiched with strawberry jam and softly whipped double cream for a fresh, sweet, creamy finish. Baumkuchen separates its eggs, folding stiff meringue into a vanilla- and almond-scented batter lightened with cornstarch, then grills it in thin layers that form golden rings. Here the cream is melted with dark chocolate into a glossy glaze, adding a richer, bittersweet note.