If you love sponge cake but are sick of making a Victoria sponge, why not try Mary’s apple sandwich cake?
The “ultimate” recipe is like a Victoria sponge but it stays “really moist” from grated apple.
The notes added: “The lemon-flavoured cream keeps it fresh-tasting.”
The cake serves six to eight people and is baked in the oven in just 25 to 30 minutes.
Once assembled, the cake can be kept in the fridge for up to one day, but it’s recommended to serve at room temperature.
Ingredients:
For the sponge:
225g baking spread
225g caster sugar
225g self-raising flour
One teaspoon of baking powder
Four large free-range eggs, beaten
Two eating apples, peeled, cored and grated
Icing sugar, for dusting
For the lemon filling:
150ml double cream
Three tablespoons of lemon curd
Method:
Start by preheating the oven to 180C or 160C Fan and then grease two 20cm 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 a whisk until combined.
Fold the grated apple into the mixture, then divide the cake mixture between the tins and level the tops.
Bake in the oven for about 25 to 30 minutes until golden, well-risen and coming away from the sides of the tin. Then, allow to cool in the tins.
Meanwhile, make the filling. Start by whipping the cream into soft peaks in a bowl, then lightly swirl in the lemon curd.
Remove the cakes from the tin and sit one cake upside down on a serving plate.
Spread the lemon cream to the edge of the sponge, then place the other cake gently on top to sandwich the cakes together.
Dust the top with icing sugar to serve.
