Traditionally served with tea in the UK, Battenberg cake is a light sponge cake wrapped with marzipan, prepared in a checkerboard pattern. It’s simple to make and is stunning when sliced.
1 cup butter, softened
1 cup granulated sugar
1/4 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
1 pound marzipan
Preheat oven to 350 degrees.
Prepare a Battenberg cake pan with cooking spray, or divide an 8-inch square pan in the middle using a Batter Daddy or folded foil covered in parchment.
Sift flour, baking powder and salt, set aside.
Beat butter and sugar until light and fluffy.
Add eggs one at a time.
Add vanilla. If batter is dry, incorporate 1 tablespoon of milk at a time until the mixture resembles a very thick batter.
Divide batter into two parts.
Color half the batter pink.
Spread batter into pan, keeping pink batter separated from yellow batter.
Bake 25 to 30 minutes or until cake tests done.
If using a divided 8-inch pan, slice cake lengthwise to make 4 strips that are 8-inches ling by 2-inches wide.
Heat apricot preserve until melted.
Lay 1 pink strip of cake next to 1 yellow strip of cake and brush all sides with jam to “glue” together.
Repeat, by laying a yellow strip of cake on top of the pink strip of cake below, alternating with the remaining strip of pink cake, to form a checkerboard.
Brush all sides with jam.
Roll marzipan 1/8-inch thick into a rectangle 8-inches by 16-inches.
Place the cake on one edge of the marzipan and roll to wrap the cake. Pinch the seam to seal.
Slice thinly to serve.