Marys Easy Apple Cake Recipes

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APPLE SANDWICH CAKE



Apple sandwich cake image

Mary Berry's ultimate apple cake - a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 6-8

Number Of Ingredients 9

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 free-range eggs, beaten
2 eating apples, peeled, cored and grated (see Recipe Tips)
icing sugar, for dusting
150ml/5fl oz double cream
3 tbsp lemon curd

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with 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 in a bowl, 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.

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