Classic Victoria Sponge Cake vs Koulourakia: Traditional Greek Butter Cookies

Both bakes start the same way, creaming butter and sugar until light and fluffy, beating in eggs one at a time and adding a touch of vanilla, yet they end up very different. The Victoria sponge uses equal weights of butter, sugar and flour, folding the flour in gently for a light, airy cake, then sandwiches strawberry jam and softly whipped double cream between two rounds. Koulourakia use twice as much flour plus milk to make a soft, pliable dough, rolled into twisted ropes, brushed with an egg-yolk wash and baked until golden and firm, with optional orange zest adding a subtle aroma.