Battenberg Cake
A classic British Battenberg cake featuring a distinctive checkered pattern of pink and yellow sponge, encased in a sweet marzipan coating. Perfect for afternoon tea or celebrations.
🧂 Ingredients
- 500 g Vanilla sponge cake batter(Ensure batter is smooth and well-mixed. You can use a good quality store-bought batter or your favorite homemade recipe.)
- 1-2 drops Pink food coloring(Adjust for desired shade. Gel food coloring is recommended for vibrant color without altering batter consistency.)
- 4 tbsp Apricot jam(Seedless apricot jam is best. Warm it slightly to make it easier to spread.)
- 400 g Marzipan(Store-bought or homemade. Ensure it's pliable and not dry.)
👨🍳 Instructions
- 1
Prepare the colored batters. Divide the vanilla sponge batter into two equal portions. Leave one portion plain (for yellow). Add pink food coloring to the second portion and mix until evenly colored. Pour each colored batter into a separate, greased, and floured 18cm (7-inch) square cake tin. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
⏱️ 30 minutes (baking) + cooling time - 2
Cut the sponge cakes. Once the cakes are completely cool, trim the tops to ensure they are flat. Cut each cake into two equal strips, approximately 1.5cm (0.6 inches) thick, along the longest side. You should have four strips in total: two pink and two yellow.
⏱️ 10 minutes - 3
Assemble the checkerboard. Arrange the four strips on a clean work surface in a checkerboard pattern: yellow, pink, yellow, pink. Spread a thin layer of warmed apricot jam over the top of each strip. Carefully press the strips together to form a single block. If needed, trim the edges to create neat sides.
⏱️ 15 minutes - 4
Wrap in marzipan. Lightly dust your work surface with icing sugar. Roll out the marzipan into a large rectangle, approximately 30cm x 25cm (12 x 10 inches) and about 3mm (0.12 inches) thick. Trim the edges to create neat sides. Brush the assembled cake block lightly with apricot jam. Carefully lift the marzipan and wrap it around the cake block, pressing gently to adhere. Trim any excess marzipan. You can score the top of the marzipan with a fork for a traditional finish.
⏱️ 15 minutes
💡 Pro Tips
- ✓For vibrant pink, use gel food coloring.
- ✓Ensure cakes are completely cool before cutting and assembling.
- ✓Warm apricot jam slightly for easier spreading.
- ✓Roll marzipan evenly to avoid thin or thick patches.
- ✓The Battenberg cake is said to have been created to celebrate the marriage of Queen Victoria's granddaughter, Princess Victoria, to Prince Louis of Battenberg.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different food coloring combinations, such as blue and yellow, or green and white.
- Omit the marzipan for a simpler cake, dusting with icing sugar instead.
- Add a layer of buttercream or ganache between the sponge strips before assembling.