Mary Berry has a Victoria sponge recipe that “really stays moist” thanks to the addition of grated apple.
When made according to the chef’s original recipe, this cake serves six to eight people, making it ideal for sharing.
This recipe, featured in the book Mary Berry’s Quick Cooking, features a lemon-flavoured cream that “keeps it fresh-tasting,” according to BBC Food.
You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.
Once assembled, you can store the cake in the refrigerator for up to one day. However, it’s best served at room temperature for optimal texture and flavour.
The cooked sponges also freeze well, offering an alternative storage option.
Instructions
Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round tins with loose bottoms designed for sandwiches and line the bases with baking paper.
Measure all the cake batter ingredients except the apple and icing sugar into a large bowl and mix well with an electric hand whisk. Carefully fold the grated apple into the mixture, then divide it between the tins and make the tops even.
Bake in the oven for about 25–30 minutes until golden brown, well risen and pulling away from the sides of the tins. Allow the cakes to cool in the tins.
In the meantime, prepare the filling. Whip the cream until it forms soft peaks in a bowl, then gently fold in the lemon curd. Turn the tins upside down to take out 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 cake, then carefully put the other cake on top to create a sandwich.
Sprinkle the top with icing sugar before serving.
