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
For the sponge- 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
- 150 ml 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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