The British cake named after Queen Victoria and traditionally filled with jam and cream is the Victoria sponge.
It is made from two relatively light sponge cakes, usually joined with raspberry or strawberry jam and whipped cream or buttercream. The cake is commonly dusted with caster sugar rather than covered with elaborate icing.
The name connects the cake with Queen Victoria, who reigned from 1837 to 1901. Afternoon tea became an important social custom during the Victorian period, and a slice of sponge cake became a familiar accompaniment. Modern recipes often use equal weights of flour, butter, sugar, and eggs.
The cake is also called a Victoria sandwich. This should not be confused with Madeira cake, a firmer plain cake traditionally served with tea, or Genoa cake, which contains dried fruit. Recipes and fillings vary, but the two sponge layers and jam remain defining features.