Apple and lemon sandwich cake recipe
The ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. If you want to prepare ahead, once assembled, keep the cake in the fridge for up to 1 day but serve at room temperature. The cooked sponges also freeze well.
You will need two 20cm (8 inch) round, loose-bottomed sandwich tins for this recipe.
Tip: For a speedy way to grate the apple, first core the apple and cut into pieces but keep the skin on. Grate the flesh and then discard the skin.
Ingredients
- 225 g baking spread/butter/margarine, straight from the fridge, plus extra for greasing
- 225 g caster sugar
- 225 g self-raising flour
- 1 tsp baking powder
- 4 large eggs, beaten
- 2 eating apples, peeled, cored and grated (see tip)
- 3 tbsp icing sugar (confectioner's sugar), for dusting
- 7.9 oz baking spread/butter/margarine, straight from the fridge, plus extra for greasing
- 7.9 oz caster sugar
- 7.9 oz self-raising flour
- 1 tsp baking powder
- 4 large eggs, beaten
- 2 eating apples, peeled, cored and grated (see tip)
- 3 tbsp icing sugar (confectioner's sugar), for dusting
- 7.9 oz baking spread/butter/margarine, straight from the fridge, plus extra for greasing
- 7.9 oz caster sugar
- 7.9 oz self-raising flour
- 1 tsp baking powder
- 4 large eggs, beaten
- 2 eating apples, peeled, cored and grated (see tip)
- 3 tbsp icing sugar (confectioner's sugar), for dusting
- 150 ml double cream (heavy cream)
- 3 tbsp lemon curd
- 5.3 fl oz double cream (heavy cream)
- 3 tbsp lemon curd
- 0.6 cup double cream (heavy cream)
- 3 tbsp lemon curd
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/356°F/gas mark 4, then grease each tin and line the base with a disc of baking paper.
- Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined.
- Fold the grated apple into the mixture, then divide between the tins and level the tops.
- Bake in the oven for about 25–30 minutes until golden, well-risen and coming away from the sides of the tins. Allow to cool in the tins.
- While the cake is cooling, make the filling. Whip the cream into soft peaks, then lightly swirl in the lemon curd.
- Invert the tins to remove the cakes and then peel away the paper.
- Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge then place the other cake gently on top to sandwich the cakes together.
- Dust the top with icing sugar and serve.
This recipe is from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.
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