Victoria Sandwich Cake Creaming Method

(Butter Cream and Jam Filling and Glacé Feather Icing Decoration)


  1. 175g SR Flour,
  2. 175g Caster Sugar,
  3. 175g Soft Margarine,
  4. 3 Medium Eggs- free range are best.

2nd Ingredients Butter Icing

  1. 100g Butter ( room temp Celsius),
  2. 150 + 25g if needed Icing Sugar Sieved.

2nd Ingredients Glacé Icing

  1. 200g Icing Sugar Sieved,
  2. A Little Hot Water.
  3. A nice Pot of Red Jam ( Damson is the best but you can use Strawberry if you  prefer.)

(The way that I do this is the best and tastiest way of making the cake.)


  1. Turn oven on to 190° Celsius,
  2. Grease and line two 18cm sandwich tins ( baking tray's),
  3. Cream together the butter and the sugar until light and fluffy,
  4. Crack one egg and put into mixture and whisk,
  5. Then put in another egg and whisk,
  6. Then crack in the last egg and whisk until really smooth but not runny,
  7. Gently fold in the sieved flour,careful not to knock out the precious air,
  8. Divide the mixture evenly between the two tins ( baking tray's),spread evenly,
  9. Bake in oven for about 20-25 minutes, until Golden brown firm to touch,
  10. Cool on a wire rack.

Process for the filling.

  1. Cream the butter in a large bowl,
  2. Add the seived icing sugar, flavour and colour if desired,
  3. Beat until light and fluffy,
  4. Cover one of the cake bases with your nice Pot of Jam and the other with your butter icing. Sandwich together.

Process for the Glacé Icing/ Feather Icing.

  1. Sieve the icing sugar into a bowl/jug,
  2. Add a teaspoon of the hot water at a time until runny but not water consistency,
  3. Put  this onto your cake.
  4. Then add some food colouring ( just a tiny bit ) onto the rest of the icing and then create a design of your choice.

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