Apple sandwich cake

Apple sandwich cake

This is made possible by BBC Foods!


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, beaten
  • 2 eating apples, peeled, cored, and grated (see Recipe Tips)
  • icing sugar, for dusting

For the lemon filling

  • 150ml/5fl oz double cream
  • 3 tbsp lemon curd


    1. Preheat the oven to 180C/160C Fan/Gas 4.

    2. Grease two 20cm round.

      1. loose-bottomed sandwich tins and line the bases with baking paper.

    3. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined.

    4. Fold the grated apple into the mixture, then divide it between the tins and level the tops.

    5. Bake in the oven for about 30 minutes. Allow cooling in the tins.

    6. Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd.

    7. Invert the tins to remove the cakes and then peel away the paper.

    8. Set one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, and place the other cake gently on top to sandwich the cakes together.

    9. Dust the top with icing sugar to serve.

Banner and Image Credit: BBC

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