Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, 🍰battenberg cake🍰. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
🍰Battenberg Cake🍰 is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. 🍰Battenberg Cake🍰 is something which I’ve loved my entire life.
Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen, from BBC Good Food.
To get started with this particular recipe, we have to first prepare a few components. You can cook 🍰battenberg cake🍰 using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make 🍰Battenberg Cake🍰:
- Get 450 g marzipan
- Get 175 g butter
- Prepare 175 g caster sugar
- Make ready 175 g self-raising flour (or plain flour + 1 tsp baking powder)
- Take 3 eggs
- Make ready 2-3 tsp apricot glaze (or sieved apricot jam)
- Take 1 tsp vanilla essence
- Prepare Red or pink food colouring Icing sugar
Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. A simple sponge cake is a gateway to a world of fun. Battenberg cake is a popular British cake that is often purchased instead of made. It consists of four sections of sponge cake, two dyed pink and two yellow or white.
Steps to make 🍰Battenberg Cake🍰:
- Cream together the butter and sugar. - Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in.
- Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour. - - Lightly grease and line an 8″ (20 cm) square cake tin with baking paper. Make a divider from baking foil and place down the centre of the tin. - Pour one half of the mixture into one half of the cake tin.
- Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin. - Bake at 170°C for 25-30 minutes and allow to cool before turning the cake out of the tin.
- Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary.
- Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (¼”) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake.
- Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar.
- #Tips - - You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesn’t have bits in it – what the Americans call “Jelly”. - - I find that gel or paste food colourings keep their colour much better during baking than liquid food colourings. You can usually buy them online and because you need so little for a strong colour they last for ages.
- If your cake sticks to the flat surface, carefully run a palette knife under the length of the cake. - - Don’t throw the off-cuts of cake or marzipan away – eat the cake and keep the marzipan for another recipe!
A Battenberg cake is not only pretty to look at, but it also tastes good too. Though today many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake as you can see in this recipe. It is such fun to make and even more fun to eat and cheers up any tea time table. Give your Battenberg a fall-inspired makeover. A Battenberg cake has two flavors of sponge cake with a layer of jam wrapped up in a thin layer How to make a Battenberg cake.
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