Want to master the classic Battenberg cake? This step-by-step guide will show you exactly how to create this iconic British bake, complete with its signature checkerboard pattern and delicious marzipan wrap!
Check Out The Recipe Video Below!
Baking a Battenberg Cake? Here’s What You Need to Know!
makes 8 to 10 Slices
Ingredients
200g x Soft Unsalted Butter
200g x Caster Sugar
4 x Eggs
200g x Self-Raising Flour
1tsp x Vanilla Bean Paste or Vanilla Extract
Red or Pink Food Colouring
Filling & Decoration
170g x Apricot Jam
1 x Pack of Marzipan
Icing Sugar for Dusting
Method
Preheat the oven to 150°C fan and grease and line two loaf tins with parchment paper.
Using a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. This will take 3 to 5 minutes. You can also use an electric hand whisk for this. Mix in the eggs and vanilla until fully incorporated. Sift and fold in the flour.
Split the batter into two halves and colour one half with food colouring until it is a nice shade of pink. Place the pink batter in one tin and the plain batter in another and spread out using a spatula. Â
Place into the preheated oven and bake for 35 to 40 minutes or until a skewer comes out clean. Cool on a wire rack.Â
Cut each cake in half lengthways and cut off the crusts aiming to create 4 long rectangle shapes (2 of each colour).Â
Warm the apricot jam in a saucepan and pass through a sieve.
Dust the workbench with icing sugar and roll out the marzipan to 2mm in thickness making sure it's big enough to cover the whole cake. Brush with the apricot jam.
Build the cake in the centre of the marzipan brushing each piece on all sides with jam. Wrap the cake with the marzipan allowing it to overlap slightly and trim off the excess.
Slice, Serve and enjoy!