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Battenberg cake
Battenberg cake
Battenberg cake is a delightful British classic which is a scrumptious sponge cake that is divided into four colorful sections, usually pink and yellow, all wrapped in a layer of marzipan.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 4 medium eggs
- 1 teaspoon vanilla extract
- few drops pink food coloring
- few drops yellow food coloring
- 1 cup apricot jam
- 1 pound marzipan
Instructions
- Preheat your oven to 180°C (350°F) and line a square baking tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift the self-raising flour and baking powder into the bowl and gently fold it into the mixture until well combined.
- Divide the batter equally into two separate bowls. In one bowl, add a few drops of pink food coloring and mix well until you achieve the desired color. In the other bowl, add a few drops of yellow food coloring and mix well.
- Spoon the pink batter into one half of the prepared baking tin, and the yellow batter into the other half.
- Bake in the preheated oven for approximately 25-30 minutes or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the tin and let it cool completely on a wire rack.
- Trim the edges of the cakes to make them square and cut each cake in half lengthwise. You should have four equal-sized rectangular pieces.
- Warm the apricot jam in a small saucepan until it becomes spreadable. Brush the top of each rectangular cake slice with the jam and press them together to form a checkered pattern (two pink and two yellow slices).
- Roll out the marzipan on a surface lightly dusted with icing sugar into a large rectangle, approximately 30cm x 20cm.
- Spread a thin layer of apricot jam over one side of the marzipan, then place the cake stack on top and wrap the marzipan around it, sealing the edges.
- Trim off any excess marzipan and gently flip the cake over, so the seam is at the bottom.
- Allow the cake to set for a while, then serve and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 788kcal (39%)Carbohydrates: 96g (32%)Protein: 13g (26%)Fat: 41g (63%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 143mg (48%)Sodium: 119mg (5%)Potassium: 246mg (7%)Fiber: 3g (13%)Sugar: 61g (68%)Vitamin A: 896IU (18%)Vitamin C: 3mg (4%)Calcium: 93mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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