Sourdough Victoria Sponge (Light, Tangy, and Fit for Royalty) 🍰👑

Why This Recipe?

It’s Britain’s favorite cake—with a sourdough twist! This version is tender, slightly tangy, and perfectly balanced between sponge, jam, and cream. Serve with tea and feel fancy.

🛠️ Ingredients:

• 1 cup sourdough discard

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup butter, softened

• 3/4 cup sugar

• 3 eggs

• 1/4 cup milk

• 1 tsp vanilla

Filling:

• Strawberry or raspberry jam

• Whipped cream or clotted cream

⚡️ Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake tins.

2. Cream butter and sugar until fluffy. Add eggs one at a time.

3. Stir in sourdough, vanilla, milk, and then dry ingredients.

4. Divide into pans. Bake 20–25 minutes or until springy.

5. Cool completely, then sandwich with jam + cream. Dust with powdered sugar.

🔥 Bonus Tips:

✔ Use lemon curd for a citrusy twist.
✔ Make ahead and fill just before serving.
✔ Serve with a teacup and pinky out. ☕✨