Classic Victoria Sponge Cake vs Southern Banana Pudding

Both desserts lean on butter, sugar, eggs, vanilla and cream, yet they put them to very different work. The Victoria sponge creams butter and sugar until pale and fluffy, then relies on the structure of flour and the lift of baking powder for a light, airy bake, sandwiched with fruity strawberry jam and softly whipped double cream. The banana pudding instead cooks egg yolks, milk and a little flour into a thick vanilla custard, layers it with wafers and sliced bananas, then crowns it with baked meringue made from the whites or, alternatively, whipped cream. One is springy and cake-like; the other is spoonable and creamy.