Classic Victoria Sponge Cake vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts lean on butter, eggs and cream, but they put them to very different work. The Victoria sponge creams butter with caster sugar and adds baking powder for two light, airy layers, then whips double cream to soft peaks as a cool filling alongside strawberry jam. The clafoutis uses butter only to grease the dish and whisks cream with milk, eggs and flour into a thin batter poured over fresh cherries, baking into a puffed, tender, set dessert. One is a layered cake of jam and whipped cream; the other is best served warm, with whole cherries held in a soft baked batter.