The Cake That Surprised Me
This cake caught me off guard—and not just because I forgot the lemon curd the first time I baked it. (Yes, really.)
I’ve made more Victoria sponges than I can count, but when I spotted this apple and lemon twist in Mary Berry’s Quick Cooking, I knew I had to give it a try.
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Round one? Too wet.
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Round two? The filling melted into a puddle (because I didn’t wait for the cakes to cool).
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Round three? Perfection—light as air, with subtle moisture from the apple and a zingy lemon finish from the swirled cream.
It’s now a springtime staple in my kitchen. If you’ve ever had a dry sponge or a curd that overwhelmed the fruit, I’ll show you how I fixed all that.
Why This Cake Works
This one’s a quiet showstopper. Most people don’t even realise there’s grated apple inside until the second bite—but that’s the magic. It keeps the sponge incredibly moist without adding a strong apple flavour.
Mary Berry’s clever trick of using cold baking spread makes the mixing process foolproof. And that lemon curd swirl? All the brightness of a lemon drizzle, without the stickiness.
Ingredients + Why They Matter
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Cold Baking Spread – Straight from the fridge. Keeps the sponge light. (Butter works too, but can make it denser.)
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Self-Raising Flour + Baking Powder – You need the lift to balance apple moisture.
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Eating Apples (Grated) – Adds subtle moisture. Braeburn is best—Pink Lady was too sweet.
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Caster Sugar – Dissolves quickly for a smoother sponge. Golden caster adds depth, but isn’t essential.
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Double Cream + Lemon Curd – Swirl gently for a marbled effect. Fully mixing = soggy filling.
Smart Ingredient Swaps
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Gluten-Free: Use Doves Farm GF self-raising flour + ½ tsp extra baking powder.
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No Lemon Curd?: Try sharp apricot jam—it’s not as zingy but still balances the sweetness.
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Dairy-Free: Whipped oat cream (like Oatly) works, though it lacks richness.
Mistakes I’ve Made (and How to Avoid Them)
| Problem | Why It Happens | How to Fix It |
|---|---|---|
| Sponge too dense | Overmixed after adding apple | Gently fold apples in last—no beating |
| Filling melted | Cakes were still warm | Cool completely on a wire rack |
| No lemon flavour | Mild curd or overmixed | Use sharp curd and swirl, don’t stir |
| Top cake slid off | Filling too thick or unevenly spread | Don’t overwhip cream + spread evenly |
How to Make It
🍰 Ingredients
For the Sponge:
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225g cold baking spread (or butter)
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225g caster sugar
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225g self-raising flour
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1 tsp baking powder
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4 large eggs, beaten
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2 eating apples, peeled & grated
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Icing sugar, to dust
For the Filling:
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150ml double cream
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3 tbsp lemon curd
🧁 Method
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Preheat & Prep
Heat oven to 180°C (160°C fan) / Gas 4 / 350°F.
Grease and line two 20cm (8in) sandwich tins (I use loose-bottom tins with paper just on the base). -
Mix the Batter
In a large bowl, beat baking spread, sugar, flour, baking powder, and eggs until smooth.
(Electric hand mixer works best—don’t overmix.) -
Add the Apple
Grate apples finely, pat dry with kitchen paper to remove excess juice, and gently fold into batter. -
Bake
Divide between tins and bake for 25–30 minutes until golden and springy.
(Mine usually takes 27 mins in a fan oven.) -
Cool
Let cakes cool in tins for 5 mins, then tip out onto a rack and cool completely.
(Do not fill while warm—trust me.) -
Make the Filling
Whip cream to soft peaks—stop before it’s stiff. Gently swirl in lemon curd for a marbled effect.
(Fold, don’t stir.) -
Assemble
Place one sponge upside-down on a plate. Spread filling evenly, then top with the second cake (right-side up). -
Finish
Dust with icing sugar just before serving.
(I use a tea strainer for a fine, even layer.)
🔪 Tips From My Kitchen
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Chill grated apple for 10 mins—it firms up and grates easier.
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If using butter, let it soften slightly, but don’t let it go warm.
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Use a large spatula to place the top layer—helps avoid cream squish-out.
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Slice with a serrated knife; sponge is super tender.
🧊 Storage & Serving
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Fridge: Keeps for 3 days in an airtight container.
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Freezer: Sponge layers freeze well (up to 1 month). Defrost and fill fresh.
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Serve With: A cup of tea, fresh raspberries, or a dollop of lemon yogurt.
❓FAQs
Q: Can I use homemade lemon curd?
A: Yes—and it’s even better if it’s sharp. Avoid overly sweet curds.
Q: Do I have to peel the apples?
A: Definitely peel them. The skin messes with the texture.
Q: Can I make this ahead?
A: Yes. Make the sponge a day ahead and store airtight. Fill the day of serving.
Q: What’s the best apple to use?
A: Braeburn or Jazz—tart and firm. Avoid floury ones like Red Delicious.
Q: Can I skip the cream and just use lemon curd?
A: You can, but the cream softens the sharpness. I recommend keeping it in.
