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
Servings: 8
Calories: 557kcal
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