Battenberg Cake

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Battenberg Cake

Ingredients 

225g soft butter

200g caster sugar

3 medium eggs

1/4 teaspoon vanilla extract

250g plain flour

1 teaspoon baking powder

1/8 teaspoon salt

2 drops red food colouring

300g jam

Marzipan

350g ground almonds

350g icing sugar

1 egg

1 1/2 teaspoons lemon juice

1/4 teaspoon almond extract

Method

Mix together butter and caster sugar. One at a time beat in 3 eggs. Stir in vanilla, flour, baking powder and salt.

Divide batter into 2 equal parts and add red food colouring to 1 part. Grease two 20cm square cake tins and spread separated batter evenly into each tin.

Bake at 180°C for about 25 to 30 minutes or until a cake tester comes out clean. Turn out onto racks to cool.

Trim the edges from both cakes. Cut each cake lengthwise into 4 identical strips as wide as the cake is thick. Warm jam up slightly and spread across sides to glue 2 pink and 2 white strips together, use remaining jam and spread across each side of the cake. Repeat with remaining pink and white stripes.

Prepare the marzipan by mixing almonds, icing sugar, egg, lemon juice and almond extract together. Knead until smooth and stiff. Divide into 2 equal parts.

Roll half of the marzipan out to 3mm thick. Cut to fit length of cake, and long enough to cover 4 sides but leaving the ends uncovered. Place the cake at one end of the marzipan and roll gently to completely enclose all 4 sides of cake finishing by rolling in icing sugar. Repeat for second cake. Chill and slice to serve.

Products used

Master Class Silver Anodised 20cm Square Deep Cake Pan

Sweetly Does It Silicone Spatula

Kitchen Craft Stainless Steel Eleven Wire 25cm Balloon Whisk

Sweetly Does It Stainless Steel Cake Tester

Home Made Traditional Stoneware 24cm Mixing Bowl

Kitchen Craft Chrome Plated Oblong Cake Cooling Tray