Victoria Sandwich

Makes 8-10 servings

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4 ounces (1 stick) unsalted butter, softened

1/2 cup sugar

1/4 teaspoon orange extract

2 eggs

1 cup self-rising flour or

1 cup all-purpose flour and

11/2 teaspoons baking

powder

Filling:

1 cup heavy cream, whipped

3-4 tablespoons strawberry preserves

confectioners sugar to dust

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1.   Preheat oven to 350.

2.   Spray a round, nonstick 8-inch cake pan with nonstick cooking spray.

3.   In a medium bowl, beat the butter, sugar and orange extract until pale and fluffy.

4.   Beat in eggs, one at a time, along with 2 tablespoons of the flour. Beat in remaining flour gradually. If all-purpose flour is used, stir the baking powder into the flour before adding to the mixture.

5.   Spoon into the prepared cake pan.

6.   Bake in preheated oven for 25 minutes or until cake springs back when pressed lightly in center with your finger. Let stand 2-3 minutes.

7.   Loosen edges with a round-bladed knife. Turn out onto a wire rack to cool.

8.   Whip cream until stiff.

9.   Split cooled cake into two layers. Spread strawberry preserves over the bottom layer, then spread whipped cream over the preserves. Replace top layer. Dust with confectioners sugar.

10.   Place on a doily-lined plate.

To serve: cut into wedges with a serrated knife.

Per serving (based on 10): 237 calories, 3 grams protein, 24 grams carbohydrates, 13 grams sugar, 15 grams fat, 78 milligrams cholesterol, 85 milligrams sodium, no dietary fiber.

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