How to Make a Battenberg Cake
Named in honour of the marriage between Princess Victoria and Prince Louis of Battenberg in 1884, the Battenberg cake has a light sponge with a yellow and pink chequered design running through the inside. Topped with a thin sheet of marzipan, this royal bake truly is fit for a queen – using apricot jam to glue the vibrant layers in place! Fancy giving it a go?
- 3 Eggs
- 175g of Golden Caster Sugar
- 175g of Softened Butter (plus extra for greasing)
- ½ tsp of Vanilla Extract
- 175g of Self-Raising Flour
- Red Food Colouring Paste
- 500g of Ready-to-Roll Marzipan
- 6 tbsp of Apricot Jam
- 2-3 tbsp of Icing Sugar
- 20cm Square Cake Tin
- Baking Parchment
- Mixing Bowl
- Wooden Spoon or Electric Hand Whisk
- 2 x Smaller Bowls
- Cooling Rack
- Rolling Pin
METHOD: Right Royal Battenberg Cake
- Preheat your oven to 190°C (170°C fan or gas mark 5) and grease a 20cm square loose-bottomed cake tin. Take a sheet of baking parchment and cut a 30cm x 20cm strip. Make an 8cm fold in the centre to create a division in the cake, allowing you to bake your yellow and pink sections at the same time. Line the rest of the tin.
- Beat together the eggs, butter, sugar, vanilla extract and flour with an electric hand whisk or wooden spoon, ensuring that the ingredients are well combined.
- Once mixed, divide the cake mixture into two separate bowls; weigh each mixture and divide accordingly. Add a small amount of red food colouring to one bowl and beat until well blended.
- Next, spoon the cake batters into the prepare tin. Spoon the red into one side and the uncoloured into the other. Smooth with a spoon. Bake in the centre of your pre-heated oven for about 25 minutes, until cooked and well risen.
- Remove from the oven and leave in the tin on a cooling rack for about five minutes, before turning the cake out onto the cooling rack. Leave to cool completely.
- To assemble your cake, place one sponge on top of the other and neaten up the edges by trimming off any crust. Make sure they’re exactly the same size. Next, cut the sponges in half lengthways, so that you have four long rectangles.
- Warm up the apricot jam in a saucepan before pressing it through a sieve to get rid of any lumps. Brush it along the longest side of one sponge and sandwich a contrasting colour sponge onto it. Repeat this process with the two remaining sponge rectangles, creating the class checked box design. Brush jam over the sides and the top of the cake.
- Roll out the ready-to-use marzipan to a rectangle measuring 40cm x 20cm on a surface dusted with icing sugar. Make sure the sheet’s big enough to wrap around the cake completely, leaving the ends exposed, and is about 5mm thick.
- Turn the cake upside down onto the marzipan and brush the underside of the sponges with jam. Carefully wrap the marzipan around the cake while pressing gently onto the surface, and then press the edges firmly together to make a sealed join.
- Turn the cake back over so that the seam is underneath sitting on a plate or cake board. Cut a thin slice off each end and commence serving – tea time has begun!