Mary Berry's apple and lemon sandwich cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s apple and lemon sandwich cake By You Magazine - February 17, 2019 This apple and lemon sandwich cake is the ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. Delicious! Georgia Glynn Smith SERVES 6-8 PREP TIME: 20 minutes COOK TIME: 25-30 minutes, plus cooling 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 1. You will need two 20cm (8in) round, loose-bottomed sandwich tins. Preheat the oven to 180C/fan 160C/gas 4, then grease each tin and line the base with a disc of baking paper. 2. 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. 3. 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. 4. 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. 5. Dust the top with icing sugar to serve. COOK’S NOTES 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. PREPARE AHEAD Once assembled, keep the cake in the fridge for up to 1 day but serve at room temperature. FREEZE The cooked sponges freeze well. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved