Mary Berry’s Apple and Lemon Sandwich Cake
Mary Berry's refreshing quick and easy twist on the classic Victorian sandwich cake, blending apples and lemons for a mouthwatering, springy sponge.
From the book
Mary Berry’s Quick Cooking
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Introduction
The ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. Delicious!
Ingredients
| For the sponge: | |
| 225g (8oz) | baking spread, straight from the fridge, plus extra for greasing |
| 225g (8oz) | caster sugar |
| 225g (8oz) | self-raising flour |
| 1 tsp | baking powder |
| 4 | large eggs, beaten |
| 2 | eating apples, peeled, cored and grated (see note) |
| icing sugar, for dusting | |
| For the lemon filling: | |
| 150ml (5fl oz) | double cream |
| 3 tbsp | lemon curd |
Essential kit
You will need two 20cm (8in) round, loose-bottomed sandwich tins.
Method
Prep time: 15–20 mins Cook time: 20–30 mins
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 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. Sit 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.
Mary’s Quick Cooking Tips:
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.
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