“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!”

Mary Berry Apple and lemon cake
(Georgia Glynn Smith/PA)
Mary Berry Apple and lemon cake
Print Recipe
Nutrition Facts
Apple and lemon sandwich cake
Amount Per Serving
Calories 557 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 10g63%
Cholesterol 108mg36%
Sodium 327mg14%
Potassium 196mg6%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 37g41%
Protein 7g14%
Vitamin A 1425IU29%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple and lemon sandwich cake

Perfect for tea-time
Cook Time30 mins
Course: Dessert
Cuisine: British
Servings: 8
Calories: 557kcal
Author: Mary Berry

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

Calories: 557kcal | Carbohydrates: 60g | Protein: 7g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 327mg | Potassium: 196mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1425IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

Extracted from Mary Berry’s Quick Cooking by Mary Berry, photography by Georgia Glynn Smith, published by BBC Books.

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