Victoria Sponge

I'm not that keen on desserts but I saw a recipe for a Victoria sponge and decided to have a go.  Apparently, according to this recipe, a traditional V. sponge is make without cream - just jam.  Had a go at both:

Sans Cream

Avec Cream

Now, even bearing in mind that I had overlooked the fact that when you add cream there would be additional pressure on the jam so it all flows over the side, and also being in mind that I am clearly no expert, I still think it looks better with cream.  And, for the record, it tastes way better too ;-)