“The ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting,” says the one and only Mary Berry. “Delicious!”
Apple and lemon sandwich cake
Equipment
- 2 x 20cm round, loose-bottomed sandwich tin
- Large bowl
- Electric hand whisk
Ingredients
For the sponge:
- 225 g baking spread 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
- Icing sugar for dusting
For the lemon filling:
- 150 ml double cream
- 3 tbsp lemon curd
Method
- Preheat the oven to 180˚c/160˚c Fan/Gas 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 the cakes to cool in the tins.
- Meanwhile, 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. Place one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
- Dust the top with icing sugar to serve.
Nutrition
Extracted from Mary Berry’s Quick Cooking by Mary Berry, photography by Georgia Glynn Smith, published by BBC Books.
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