A balanced diet is one of these in each hand: Apple sandwich cake
How to Make Apple sandwich cake
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 6–8
Dietary:
Vegetarian
Ingredients
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 free-range eggs
- 2 eating apples
- icing sugar
For the lemon filling
- 150ml/5fl oz double cream
- 3 tbsp lemon curd
Method
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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.
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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.
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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.
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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.
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Dust the top with icing sugar to serve.
