Classic Victoria Sponge Cake vs Maritozzi con la Panna (Sweet Buns with Cream)

Both bakes pair a golden, oven-baked base with whipped cream, but they reach it in very different ways. The Victoria Sponge creams generous amounts of butter and sugar with four eggs and relies on baking powder for a light, airy crumb, then sandwiches fruity strawberry jam with softly whipped double cream. Maritozzi use just a little butter and one egg in a kneaded, yeast-risen dough scented with orange zest, giving soft, springy buns that are split and generously filled with stiffly whipped, vanilla-sweetened cream.