Classic Victoria Sandwich Recipe - Kosher 

Servings: 8

Yield: 2 layered 20cm (8-inch) cakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Difficulty: Intermediate

Cooking Vessel: 2 x 20cm (8-inch) round cake tins, mixing bowls, electric mixer, cooling rack

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Ingredients

For the cake:

200g (1 cup) unsalted kosher-certified butter, softened

200g (1 cup) caster sugar

4 large kosher-certified eggs, at room temperature

200g (1 2/3 cups) self-raising flour, sifted

1 tsp kosher vanilla extract

2 tbsp milk (or plant-based milk for pareve version)

For the filling:

100g (1/2 cup) unsalted kosher butter, softened

140g (1 cup) icing sugar, sifted

1 tsp kosher vanilla extract

4 tbsp raspberry or strawberry jam (kosher-certified)

For decoration (optional):

Icing sugar for dusting

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Instructions

1. Preheat the oven to 180°C (350°F). Grease and line the base of two 20cm (8-inch) round cake tins with parchment paper.

2. Cream butter and sugar: In a mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 3–4 minutes).

3. Add eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add a tablespoon of flour with each egg if the mixture begins to curdle.

4. Add flour and milk: Gently fold in the sifted self-raising flour using a spatula. Add the milk and vanilla extract and mix until smooth.

5. Divide batter: Evenly distribute the batter between the two prepared tins. Smooth the tops with a spatula.

6. Bake: Place in the preheated oven and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.

7. Cool: Allow cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

8. Prepare filling: Beat the softened butter and icing sugar together until creamy. Stir in the vanilla extract.

9. Assemble: Spread the buttercream over one cake layer, followed by a thin layer of jam. Top with the second cake layer.

10. Decorate: Dust the top with icing sugar if desired. Slice and serve.

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Nutritional Information (per serving, 1/8 of cake)

Calories: 320 kcal

Carbohydrates: 38g

Protein: 4g

Fat: 18g

Saturated Fat: 11g

Sugar: 22g

Fiber: 1g

Sodium: 70mg

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Dietary Adaptations

Pareve / Dairy-Free: Use kosher-certified plant-based butter and plant milk.

Gluten-Free: Substitute self-raising flour with a gluten-free baking blend (ensure it is kosher-certified).

Sugar-Free: Use a kosher-certified sugar substitute suitable for baking.

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Tips & Troubleshooting

Prevent sinking: Ensure eggs and butter are at room temperature to prevent curdling. Avoid overmixing once flour is added.

Even layers: Weigh the batter to ensure both tins have equal amounts for uniform cake layers.

Soft buttercream: Beat butter until very soft but not melted for smooth frosting.

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Serving Suggestions

Serve with fresh berries or a side of fruit compote.

Pair with a cup of kosher-certified tea or coffee for an afternoon treat.

Great as a dessert for Shabbat or festive occasions.

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Notes

This is the classic British version of the Victoria Sandwich with buttercream and jam filling.

Can be made a day ahead; store in an airtight container at room temperature.