🍰Battenberg Cake🍰

Name: How to cook 🍰Battenberg Cake🍰 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

Irum Zaidi Home Cooking

🍰Battenberg Cake🍰

This sponge and marzipan cake is a classic British tea-time treat.

Ingredient

Food ration :

16 servings

Cooking time :

2hrs

450 g

self-raising flour (or plain flour + 1 tsp baking powder)

apricot glaze (or sieved apricot jam)

1 tsp

Cooking instructions

* Step 1

Cream together the butter and sugar. Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in.

* Step 2

Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour.

* Step 3

Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin. Bake at 170°C for 25-30 minutes and allow to cool before turning the cake out of the tin.

* Step 4

Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary.

* Step 5

Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (¼”) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake.

* Step 6

Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar.

* Step 7

#Tips You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesn’t have bits in it – what the Americans call “Jelly”.