🍰Battenberg Cake🍰. Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen, from BBC Good Food.
A Battenberg cake is not only pretty to look at, but it also tastes good too.
Though today many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake as you can see in this recipe.
It is such fun to make and even more fun to eat and cheers up any tea time table.
You can cook 🍰Battenberg Cake🍰 using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of 🍰Battenberg Cake🍰
- It's 450 g of marzipan.
- It's 175 g of butter.
- It's 175 g of caster sugar.
- You need 175 g of self-raising flour (or plain flour + 1 tsp baking powder).
- You need 3 of eggs.
- Prepare 2-3 tsp of apricot glaze (or sieved apricot jam).
- You need 1 tsp of vanilla essence.
- Prepare of Red or pink food colouring Icing sugar.
Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. See more ideas about Cake, Battenburg, Cupcake cakes. Remember how much my family loved the mocha marble cake? This cake has the same, milky coffee flavor and is frosted with my famous coffee buttercream.
🍰Battenberg Cake🍰 instructions
- Cream together the butter and sugar. Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in..
- Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour. Lightly grease and line an 8″ (20 cm) square cake tin with baking paper. Make a divider from baking foil and place down the centre of the tin. Pour one half of the mixture into one half of the cake tin..
- Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin. Bake at 170°C for 25-30 minutes and allow to cool before turning the cake out of the tin..
- Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary..
- Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (¼”) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake..
- Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar..
- #Tips You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesn’t have bits in it – what the Americans call “Jelly”. I find that gel or paste food colourings keep their colour much better during baking than liquid food colourings. You can usually buy them online and because you need so little for a strong colour they last for ages..
- If your cake sticks to the flat surface, carefully run a palette knife under the length of the cake. Don’t throw the off-cuts of cake or marzipan away – eat the cake and keep the marzipan for another recipe!.
We needed it for our annual Battenberg cake for Shakespeare's birthday next month. In one of the Thursday Next books Hamlet has an obsession with the cake (Go read the Thurday Next books now! LOL), but none of us knew what Battenberg cake was! This British classic of sponge, jam and marzipan is well known for it distinct checkerboard pattern, flavoured with cherry extract and pistachio paste. While cake cools, knead red food paste into fondant to colour it pink.
