Battenberg Cake
Battenberg Cake bakes into a tender dessert with balanced sweetness and a soft crumb.
About This Recipe
Battenberg Cake works best when the batter or filling is handled gently.
Give g/6oz butter and g/6oz golden caster sugar enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓175g/6oz softened butter, plus extra for greasing
- ✓175g/6oz golden caster sugar
- ✓3 free-range eggs
- ✓175g/6oz self-raising flour
- ✓½ tsp vanilla extract
- ✓red food colouring paste
- ✓6 tbsp apricot jam
- ✓500g/1lb 2oz ready-made marzipan
- ✓2–3 tbsp icing sugar, for rolling.
Ingredient Notes
- Flour: Measure lightly so the crumb stays tender.
- Butter: Use the texture called for in the recipe, whether melted or softened.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter.
- 2
Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre.
- 3
Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl.
- 4
Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon.
- 5
Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold. To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles.
- 6
Warm the apricot jam in a saucepan then press through a fine sieve.
- 7
Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges.
- 8
Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.
- 9
Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick.
- 10
Turn the cake upside down on the marzipan and brush the underside of the sponges with jam.
- 11
Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.
- 12
Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate.
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Battenberg Cake
Serve Battenberg Cake with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Battenberg Cake ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Battenberg Cake is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Serving Size: 1 serving