Classic Victoria Sponge Cake vs Frankfurter Kranz (Frankfurt Crown Cake)

Both cakes start from the same creamed butter, sugar and eggs lifted with baking powder, but they head in very different directions. The Victoria sponge stays light: two airy rounds sandwiched with strawberry jam and softly whipped double cream, then finished with a simple dusting of icing sugar. The Frankfurter Kranz puts butter to work three times: in the ring-baked cake, in a silky vanilla buttercream layered with jam, and in a caramelized almond brittle pressed over the outside. The result is a richer, crunchier slice crowned with glacé cherries.