Mary Berry’s Apple and Lemon Sandwich Cake

This cake surprised me—and not just because I managed to forget the lemon curd the first time I baked it. (Yes, really.) I’d made dozens of Victoria sandwiches over the years, but when I spotted this apple and lemon twist in Mary Berry’s Quick Cooking, I knew I had to try it.

The first round? Too wet. The second? The filling melted into a puddle because I was impatient with cooling. But the third? Oh, she was a beauty—light as a cloud, with the apple adding subtle moisture and the lemon cream giving it a zingy, cloud-like finish.

It’s now a springtime staple in my house. If you’ve ever had a dry sponge or a curd that overpowered the fruit, let me show you how I fixed that.

Why This One Works So Well

This cake is a bit sneaky—in a good way. Most people don’t even realise there’s grated apple inside until their second bite. But that apple is the quiet hero: it keeps the sponge ridiculously moist without tasting “appley.” The texture is soft but not soggy, and it stays that way for days.

Mary’s trick of using cold baking spread instead of butter makes the mixing foolproof, and the lemon curd in the filling gives it all the brightness of a lemon drizzle, minus the stickiness.

INGREDIENTS + WHY THEY MATTER

• Cold Baking Spread – Straight from the fridge! Helps keep the sponge fluffy. Butter works, but I found it made the crumb denser.
• Self-Raising Flour + Baking Powder – Yes, both. That extra lift matters here, especially with the moisture from the apples.
• Eating Apples (Grated) – Adds hidden moisture and a soft texture. I used Pink Lady once, but they were too sweet. A Braeburn worked best.
• Caster Sugar – Finer than granulated, so it dissolves fast. I once tried golden caster for depth—nice, but not essential.
• Double Cream + Lemon Curd – The swirl method is key. Don’t fully mix, or you lose that marbled effect and get soggy cream.

Ingredient Swaps That Hold Up

• Gluten-Free? I tested it with Doves Farm GF self-raising flour and an extra ½ tsp of baking powder. Worked a treat.
• No Lemon Curd? Try a sharp apricot jam. Not quite the same zing, but still balances the sweetness well.
• Dairy-Free? I swapped double cream for whipped oat cream (Oatly) once—it held okay, but lost the richness. Worth it if needed, but not my first choice.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge too dense	Overmixed after adding apple	Gently fold in apples at the end—no beating.
Filling ran everywhere	Cakes were still warm	Let them cool fully—use a wire rack!
No lemon flavour	Lemon curd too mild or overmixed	Use sharp lemon curd and don’t over-swirl it.
Top cake slid off	Filling too thick or uneven	Don’t overwhip cream + spread it evenly

How to Make Mary Berry’s Apple and Lemon Sandwich Cake

1. Preheat & Prep
   Oven to 180°C (160°C fan) / Gas 4 / 350°F. Grease and line two 20cm (8in) round tins.
   I use loose-bottom tins with baking paper just on the base.
2. Mix the Batter
   Into a big bowl: baking spread, caster sugar, flour, baking powder, eggs. Beat until smooth (electric hand mixer works best).
   Don’t overdo it—just until combined.
3. Add the Apple
   Grate apples finely, squeeze out a bit of juice, then gently fold into batter.
   Too much juice = soggy sponge. I pat mine dry with kitchen paper.
4. Bake
   Divide between tins. Bake 25–30 mins until golden and springy. Sides will just start to pull away.
   Mine usually takes 27 mins in a fan oven.
5. Cool
   Cool in tins 5 mins, then tip out and cool completely on a rack.
   Don’t even think about filling until fully cooled.
6. Make the Filling
   Whip cream to soft peaks—stop before it gets stiff. Gently swirl in lemon curd for a ripple effect.
   I fold, not stir. It should look streaked, not blended.
7. Assemble
   Bottom cake upside-down on plate. Spread cream filling evenly. Top with second cake, right-side up.
8. Finish
   Dust with icing sugar right before serving.
   I use a tea strainer for a fine, even layer.

Tips From My Kitchen

• I chill the grated apple for 10 minutes—it firms up and grates easier.
• If using butter instead of spread, let it soften slightly, but not too warm.
• I always place the top layer on using a large spatula—it helps avoid cream squish-out.
• A serrated knife is best for slicing—sponge is super tender.

Storage + Serving

• Fridge – Keeps 3 days max. Store in an airtight container.
• Freezer – I’ve frozen the sponge layers only—wrap well and freeze for up to a month. Add cream filling after defrosting.
• Serve with – Hot tea is a given. I also love it with raspberries or a spoon of lemon yogurt.

FAQs

Q: Can I use homemade lemon curd?
A: Absolutely—and it’s even better if it’s on the sharp side. Avoid super-sweet ones or the filling gets cloying.

Q: Do I have to peel the apples?
A: I tried it once with skin on—regretted it. The texture gets weird. Peel them.

Q: Can I make this ahead?
A: Yes, but fill it the day you’re serving. Sponge can be made a day ahead and stored airtight.

Q: What’s the best apple to use?
A: Braeburn or Jazz. Tart + firm is key. Avoid floury ones like Red Delicious.

Q: Can I skip the cream and just use lemon curd?
A: You can, but it’ll be quite sharp and sticky. The cream softens it—I’d recommend keeping it in.

Try More Recipes:

• Mary Berry Traditional Parkin
• Mary Berry Iced Gingerbread With Crystallized Ginger
• Mary Berry Double Orange Cake Recipe
• Mary Berry Carrot And Walnut Cake