A light and airy sponge cake is a baking triumph, but achieving that texture without a dry and crumbly result can be a challenge. This is especially true for plain or vanilla cakes that rely on minimal liquid. But baking extraordinaire Mary Berry has cracked the code for the classic Victoria Sponge, ensuring a perfectly moist and delicious cake every time.
In her cookbook “Mary Berry’s Quick Cooking,” she reveals her secret weapon for a truly irresistible Victoria Sponge: grated apple. Inspired by the traditional Victoria sandwich, which features two vanilla sponge cakes layered with jam and cream, Mary’s version is dubbed her “ultimate apple cake – a Victoria sponge that stays really moist from grated apple.”
This unique twist elevates the classic dessert with a refreshing touch of fruitiness. Instead of traditional berry jam, Mary’s recipe calls for a tangy lemon curd filling to complement the apple and provide a delightful contrast to the rich double cream. The combination creates a harmonious blend of flavors that will tantalize your taste buds.
Mary Berry’s Apple Sponge Cake Recipe
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, beaten
* 2 eating apples, peeled, cored, and grated
* Icing sugar, for dusting
Ingredients for the lemon filling:
* 150ml/5fl oz double cream
* 3 tbsp lemon curd
Method:
1. Preheat your oven to 180C/160C Fan/Gas 4. Prepare two 20cm/8inch round loose-bottomed sandwich tins by lining their bases with baking paper. This will ensure a clean release when you remove the cakes.
2. In a large bowl, combine all the sponge ingredients except the apple and icing sugar. Beat the mixture with an electric hand whisk until well combined.
3. Gently fold the grated apple into the mixture. Divide the batter evenly between the prepared tins and level the tops.
4. Bake the cakes in the preheated oven for approximately 25-30 minutes, or until golden brown, well-risen, and coming away from the sides of the tins.
5. Allow the cakes to cool slightly in the tins before transferring them to a wire rack to cool completely.
6. While the cakes are cooling, prepare the lemon filling. Whip the cream in a bowl until it forms soft peaks. Gently fold in the lemon curd.
7. Invert the tins to release the cakes and peel away the baking paper. Place one cake upside down on a serving plate. Spread the lemon cream filling evenly over the cake, reaching to the edges.
8. Carefully place the second cake on top of the filling to create a sandwich. Dust the top with icing sugar before serving.
Enjoy this delicious and moist twist on the classic Victoria Sponge. The cake will stay fresh in the refrigerator for up to one day after assembly.
