Battenberg Cake
A classic British tea cake with two contrasting sponges swirled together and wrapped in marzipan. Made with simple pantry ingredients and assembled in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 385
- Protein
- 5g
Ingredients
- ½ cup butter, softened
- ½ cup caster sugar
- 2 whole eggs, large
- 1 cup self-raising flour
- 2 drops food coloring (pink or red), optional
- 7 oz marzipan (ready-made)
- 4 tablespoons apricot jam (or raspberry)
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes. While waiting, grease a 7-inch square baking tin with butter and line the base and sides with parchment paper.
- 2
Place 0.5 cup softened butter and 0.5 cup caster sugar in a large mixing bowl, then beat with an electric mixer or wooden spoon for 2–3 minutes until the mixture looks pale, light, and fluffy, like frosting.
- 3
Crack the 2 eggs into a small bowl and beat them with a fork until uniform, then pour them slowly into the butter mixture while beating constantly until fully combined and smooth.
- 4
Sift 1 cup self-raising flour directly into the bowl using a flour sifter or fine-mesh strainer, then fold it gently into the batter using a rubber spatula by lifting from the bottom and turning over the top until no white flour streaks remain.
- 5
Divide the batter into two equal halves by pouring one half into a separate bowl. Add 2 drops of pink or red food coloring to one bowl if desired, then fold gently until the color is uniform throughout.
- 6
Pour the plain batter into one half of the prepared tin, creating a layer about 0.75 inches thick, then pour the colored batter into the other half beside it, filling to the same height.
- 7
Slide the tin into the preheated oven and bake for 20–25 minutes until the top is golden brown, the surface springs back when you press it lightly with a finger, and a toothpick inserted into the center comes out with no wet batter clinging to it.
- 8
Remove the tin from the oven using oven mitts, then turn the cake out onto a wire cooling rack by inverting the tin and lifting it away. Cool for 15 minutes until warm to the touch but not piping hot.
- 9
Once cooled, trim the edges of the cake into a neat rectangle using a serrated bread knife, then slice it lengthwise down the center where the two colors meet, creating two long, narrow rectangles.
- 10
Place one rectangle on a work surface with the colored side facing up. Spread a thin, even layer of 2 tablespoons apricot jam on the top surface using a butter knife.
- 11
Stack the second rectangle on top of the jam, colored side down, so the two colored sides face each other and the plain sides face outward, creating a checkerboard when viewed from the end.
- 12
Warm the remaining 2 tablespoons apricot jam in a small saucepan over low heat for 30 seconds, stirring occasionally, until it is smooth and spreadable like thick honey.
- 13
Brush the warmed jam all over the top and four long sides of the stacked cake using a pastry brush, covering the surface evenly. This acts as glue for the marzipan.
- 14
Dust a clean work surface lightly with icing sugar or a little flour to prevent sticking. Place 7 oz marzipan on the surface and roll it out with a rolling pin into a thin rectangle about 0.125 inches thick and large enough to wrap around the cake.
- 15
Lift the rolled marzipan by rolling it onto the rolling pin, then unroll it carefully over the jammy cake so it covers all sides. Press gently with your hands to smooth out any air pockets and ensure it adheres.
- 16
Trim the excess marzipan at the seams using a small sharp knife, then score the top lightly in a crosshatch pattern using the back of a knife to create the traditional Battenberg decoration.
- 17
Transfer the cake to a serving plate and leave at room temperature for 30 minutes before slicing, so the flavors set and the marzipan firms slightly.
Tools you’ll need
- 7-inch square baking tin
- parchment paper
- large mixing bowl
- electric mixer or wooden spoon
- small bowl
- fork
- flour sifter or fine-mesh strainer
- rubber spatula
- oven mitts
- wire cooling rack
- serrated bread knife
- butter knife
- small saucepan
- pastry brush
- rolling pin
- small sharp knife
- work surface
- serving plate
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