Mary Berry’s apple lemon cake is a refreshing spring treat

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Preheat your own to 180 degrees Celsius. Grease the two pans and line the base with baking paper.

Measure out all the sponge ingredients, aside from the apple and icing sugar. Pour them into a large bowl and beat with an electric mixer until combined. Fold in the grated apple, and then divide the mixture between the two baking pans.

Bake the sponge in the oven for 25 to 30 minutes until golden and well risen. Allow them to cool.

Meanwhile, make the lemon filling. Whip the cream into soft peaks in a bowl, then lightly mix in the lemon curd. Remove the cake from the pans and peel away the baking paper. Flip one of the cakes upside down, and spread the lemon filling to the edge. Place the other cake on top, and dust with icing sugar.

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