You may recognize this tea time temptation as a variation of Victoria’s Sandwich, Vicky’s Secret, or Victoria’s Surprise. It’s Patricia’s Sandwich here at The Cookery, and it’s no secret that Patricia wouldn’t think of sharing a slice of this if it didn’t deserve your attention. Bake this cake and tuck a secret layer of your favorite jam between the layers. Patricia keeps a ready supply of Bonne Maman strawberry preserves on hand. I use what’s in stock or in season, and recently prepared Patricia’s Sandwich with Cascadian Farm strawberry fruit spread. Light and sweet! I slightly modified Patricia’s recipe and prepared this tea cake with two vintage 8-inch Bake King pans with slides. Patricia keeps prep to a minimum– she bakes this in one 9-inch pan and slices the 9-inch layer to make the sandwich.
1 stick softened butter, salted
3/4 cup sugar
1 cup self-rising flour
10 ounces fruit preserves, jam, or your preferred topping
1 tablespoon confectioners sugar
Preheat oven to 375 degrees. Grease baking pans. Cream softened butter and sugar. Beat eggs and add to sugar mixture. Gently fold in flour, and stir gently. Bake in greased pans 20 minutes. Allow ample cooling time. Place bottom layer on cake plate. Smother layer with your preferred topping. Gently place second layer over topping. Dust with confectioners sugar. Serves six.