Apple sandwich cake

Name: Apple sandwich cake
Prep time: 30 min
Cook time: 30 min
Ingredients: 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

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 7

Author : Mary Berry

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Ingredients

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225 grams/8 ounces baking spread, straight from the fridge, plus extra for greasing225 grams/8 ounces caster sugar225 grams/8 ounces self-raising flour1 tsp baking powder4 large free-range eggs, beaten2 eating apples, peeled, cored and grated (see Recipe Tips)icing sugar, for dusting150 milliliters/5fl oz double cream3 tbsp lemon curd

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Instructions

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Step 1

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

Step 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.

Step 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.

Step 4

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.

Step 5

Dust the top with icing sugar to serve.