Traditional Battenberg Cake
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Traditional Battenberg Cake

I wanted to bake something special for my husband for this Valentines Day. The Pink and Yellow checkers drew me to them,I just had to atleast try baking this cake. So here it is,a traditional Battenberg cake!

Lejna Ramachandran

Ingredients

4-serving
  1. 3/4 Cup Butter
  2. 3/4 Cup Caster sugar
  3. 1 1/4 Cups Flour
  4. 3 Eggs , room temperature
  5. 1/2 Cup Ground almonds
  6. 2 1/4 Teaspoons Baking powder
  7. 1/2 Teaspoon Vanilla extract
  8. Red food colouring
  9. 1/3 Cup Apricot strawberry Jam /
  10. 2 Cups sugar Granulated
  11. 4 Cups Almond meal
  12. 2 Egg whites
  13. sugar Powdered , for dusting
  14. Sugar , powdered

Method

120 mins
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    Preheat oven to moderate 180°C Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth.The batter will be a thick one.

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    I used my bread tin for making the cake,if you have a Battenberg tin you can use that,or if you have a big square tin you can make a partition with a cardboard rolled with silver foil and use it.

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    Spoon half the mixture into the tin and bake it for 25-30 mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean. Cool the cake and take it off the pan.

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    Add a few drops of red food liquid/gel/paste to the remaining batter, stir until the colour is thoroughly distributed, add more colour if needed. Spoon the pink batter into the baking tin and bake the same way as before.

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    Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack. Once completely cool, trim the edges of the cake with a long serrated knife

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    Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

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    Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible Gently heat the apricot/strawberry jam and pass through a small sieve

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    Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow

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    For Marzipan : Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth.

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    Assembling the Battenberg Cake: Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

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    Brush the top of the cake with jam Place the cake on the marzipan, jam side down

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    Brush the remaining three sides with jam Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

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    Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

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    Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern

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