Easiest Ever Battenberg Recipes

BATTENBERG CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins - when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
• For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don't add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
• To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
• Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
• Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
• Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.

BATTENBURG CAKE

Steps:

• Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
• Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
• Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
• Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
• To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
• Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

TRADITIONAL BRITISH BATTENBERG CAKE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• In a large baking bowl beat together the butter and sugar until light and creamy.
• Slowly add the eggs, continuing to beat with the butter and sugar mix; resist the temptation to add the eggs too fast to avoid curdling the cake.
• Add the vanilla extract and stir.
• Sift the flour into the baking bowl, along with the milk, and continue beating until smooth.
• Place half of the mixture in another bowl, add the food coloring a little at a time until you have a color you like. Stir well.
• Grease a 6-inch square cake tin and divide into two by placing a thick layer of aluminum foil down the center. Put the pink mixture on one side and the plain cake on the other.
• Place in the oven for 25 to 30 minutes, or until the cake springs back when pressed lightly.
• Remove from the oven and leave to cool on a wire rack.
• Cut each cake to the same size, then cut each cake in half lengthways.
• Take a pink cake and brush one side with the warmed jam. Place a yellow piece next to it, jam side together and push gently together.
• Brush the top surface with jam and place a piece of yellow cake atop a pink piece and vice versa.
• Brush all the outside edges with more jam.
• Brush the rolled marzipan with a little jam and wrap it all around the cake, hiding the seam underneath. Trim away any excess.
• Chill in the refrigerator for at least an hour. Serve and enjoy!

BATTENBERG RECIPE

Steps:

• Preheat the oven to 180C/350f. Line the base and sides of two 20cmx20cm square baking tins with baking parchment.
• Place the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract into the bowl of a stand mixer. Beat, using the whisk attachment, until smooth.
• Divide the mixture into two (weigh it out to ensure it's even). Add the almond extract and the yellow food colouring to one bowl and mix together.
• Add the pink food colouring to the other bowl and mix. You want a vibrant yellow and pink colour, so add a little more colouring if required.
• Spoon one of the mixtures into one tin, and the other into the other tin. Smooth the top and ensure the cake batter is spread into the corners. Place in the oven and and bake for 25-30 mins until an inserted skewer comes out clean.
• Allow to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
• Time to assemble. Roll out one of the marzipan blocks on a surface that's been dusted with LOTS of confectioners' sugar. It needs to be a little more than 20cm wide, and long enough to wrap around the cake (about 40cm).
• Heat the apricot jam in a small pan (or microwave for a few seconds) until runny.
• Take one of the cakes and trim the sides and top so that cooked edges are cut off (you can leave the bottom). Cut the sponge into four long fingers - ensuring the height and width of each finger is equal.
• Repeat with the other sponge.
• Brush centre of the rolled marzipan with apricot jam (see picture), then lay a yellow sponge finger on top.
• Brush the side of the yellow sponge, and stick a pink sponge finger to it. Brush the top of the two sponge fingers with jam and place the other two fingers on top (with jam in between those two fingers), so you have a checkerboard effect.
• Spread jam on the rest of the marzipan then fold up the sides - making sure it's quite tight, and well adhered to the sponge.
• Fold the edges back on top of the cake and press them together - like you're sealing a zip-lock bag. Trim the excess marzipan off the top of the cake.
• Check again that everything is well adhered, then slice off both ends of the cake - to give a neat finish.
• Repeat this process for the other cake.
• Turn the cakes over, so the seam is on the bottom, then sprinkle with a little confectioners' sugar and serve.