Battenberg Cake Recipe
By LeanneW
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/42543/battenberg-cake 2024-04-19
Printed From https://www.cakecentral.com/recipe/42543/battenberg-cake 2024-04-19
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.
Battenberg Cake
1 cup butter, softened
1 cup granulated sugar
3 eggs
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.
- Cool completely.
- 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.