Classic Victoria Sponge Cake vs Classic Boston Cream Pie

Both cakes sandwich a filling between two baked sponge layers, but they use their shared ingredients in strikingly different ways. The Victoria Sponge creams butter and sugar until fluffy for a tender, buttery crumb, then pairs sweet-tart strawberry jam with softly whipped double cream and a light dusting of icing sugar. The Boston Cream Pie saves its butter for a stovetop pastry cream thickened with egg yolks and cornstarch, and heats its cream with corn syrup to melt into a glossy dark chocolate glaze. One is fresh and fruity; the other rich, custardy and chocolate-crowned.