Classic Victoria Sponge Cake vs Classic Black and White Cookie

Both bakes start the same way, creaming butter with sugar until light and fluffy and adding egg, vanilla and baking powder, yet they end up worlds apart on the plate. The Victoria sponge uses four eggs and equal weights of butter, sugar and flour for an airy, tender crumb, then is sandwiched with strawberry jam and softly whipped double cream for a fruity, rich filling. The black and white cookie is a drop dough loosened with milk, baked until just set, then finished with a smooth vanilla glaze on one half and a cocoa glaze on the other, giving sweet, contrasting halves.