Victoria Sponge

Lately I've been dipping into my arsenal of British baking books when I tire of the tried and true French recipes for genoise, jacondes, etc. It's interesting to see the difference in technique; many of the English sponge cakes are by proportion. The recipes remind me of a French yogurt cake, that French kids made by using the yogurt pots as the measuring device and the cake had relative proportions to the pot.