If you’ve never made a Battenberg cake before then this is just right for you. It’s a very easy recipe that will impress eveybody.

Everyone loves how pretty they are 🙂 And it’s perfect for any occassion.

What is Battenberg Cake?

Battenberg or Battenburg is a light sponge cake held together with jam or custard. 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. In fact, the large chequered patterns on emergency vehicles in the UK are officially referred to as Battenburg markings because of their resemblance to the cake. In addition, we have used our delicious Sugar and Crumbs Natural Flavoured Icing Sugars to boost the flavours of the cake. Best eaten within in 3 days and store in an airtight container. In addition, you can also use any flavour from our amazing range of Natural Flavoured Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here. Check more recipes out here.

Ingredients

Please note this recipe needs to be divided in two once beaten

Instructions

1. Pre-heat the oven to 160 C, 350 F, Gas mark 4. Re the baking tin we are using a square tin, dividing it with greaseproof paper, however you could use 2 loaf tins if you prefer 2. Grease a 8 inch baking tin with butter.  Line the tin with baking paper start by cutting a large sheet of paper that overlaps from one side to the other but just fits the tin on the unlapped side.  (see photo to see this) Take the paper and fold in half on the longer side.  Place in the tin folded seal up and pull the fold up to create a divide. 3. Mix the dry ingredients together in a bowl sieve as you go to get a smoother batter, add the butter to the mixer and beat well, add the eggs beat in, Mix until combined it needs to be lovely and smooth. 4. Spoon half of the mixture into one side of the tin, ( I use two bowls to measure equally) then add a little pink colouring into the other half and mix in. Spoon this into the other half of the tin and bake in the oven for 25-30 minutes until golden. 5. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack. When fully cooled place one sponge on top of the other then slice off the ends and sides to create a rectangle.  Then cut down the middle of the sponges lengthways so you have four long pieces. 6. Soften the Lemon curd or Apricot Jam via the microwave so its thick yet runny. 7. Take one pink sponge and cover the side with some curd/jam and stick a plain coloured sponge to the side. Spread more lemon curd onto the two that are attached and then stick on the pink sponge on top of the plain sponge and the plain sponge on top of the pink sponge. 8. Roll out the Marzipan so its big enough to wrap around the sponges in a rectangle shape. 9. Spread some curd/jam all over the sides of the sponge and place the sponge on the top of the marzipan to one side. 10. Start to roll the sponge in the marzipan smoothing out over the sponge. Cut off the extra marzipan at the edges.  Roll until in covers the length of the sponge and leave a small overlap to seal. Store in an airtight container or wrap well with clingfilm for up to 3 days.  Can be frozen for a month.