A super-easy fruity sponge cake that is perfect to serve with a hot cup of tea.
Ingredients
Method: How to make Lemon and apple sponge cake
To make the sponge:
Preheat the oven to 150C/Gas 2.
Cream together butter and sugar until pale. Add the lemon juice and rind along with the lemon essence.
Beat in the eggs, one at a time (being careful not to over-beat).
Fold in the flour and baking powder.
Place mixture in prepared cake tin and bake in oven for around 30 minutes or until a skewer comes out clean.
Once done, remove from oven and allow to cool.
To make the filling and assemble:
Peel, core and chop apples into approximately one-inch squares.
Add the lemon juice and rind, sugar, marmalade and sultanas in a pan. Simmer gently whilst stirring occasionally until apple is slightly soft and still keeps its shape.
Remove from heat and cool pan quickly by placing in cold water.
Spoon the mixture onto the bottom layer of the cake. Ensure you allow some of the juice to sink into the sponge.
Beat the cream until stiff and spread onto the base of the top layer of the cake.
Flip the top layer onto the bottom layer of the cake.
Dust the top of the cake with caster or icing sugar.
