A Victoria sponge follows a set formula where the weight of the sugar, butter and flour is the same, making the sponge very light and fluffy. So, for example, a large round cake with two layers would need 8oz (225g), of self raising flour, butter and caster sugar and 4 eggs. A Madeira cake often uses the same amount of flour and sugar but a much higher amount of flour. The cake is more dense but more suitable for slicing as a loaf cake or pound cake.