Classic Battenberg Cake (Printable Version)
Soft pink and yellow checkerboard sponge with apricot jam and marzipan covering.
# What You Need:
→ Sponge Cake
01 - ¾ cup unsalted butter, softened
02 - ¾ cup plus 1 tablespoon caster sugar
03 - 3 large eggs
04 - 1 ⅛ cups self-raising flour
05 - ⅔ cup ground almonds
06 - 1 teaspoon baking powder
07 - ½ teaspoon vanilla extract
08 - ¼ teaspoon almond extract
09 - Pink food coloring
→ Filling & Covering
10 - 1 cup apricot jam
11 - 12 ounces marzipan, plus extra for dusting
12 - Icing sugar, for dusting
# How-To:
01 - Preheat the oven to 350°F. Grease and line an 8-inch square cake tin with parchment paper, creating a divider from foil and parchment to split the tin in half.
02 - In a large bowl, beat the softened butter and caster sugar until pale, light, and fluffy using an electric mixer or hand whisk.
03 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated and smooth.
04 - Gently fold in the self-raising flour, ground almonds, baking powder, vanilla extract, and almond extract until just combined, being careful not to overmix.
05 - Divide the batter evenly between two bowls. Add pink food coloring to one bowl, mixing until a soft pink hue is achieved. Leave the other bowl uncolored for the yellow sponge.
06 - Spoon each batter into one half of the prepared divided tin. Smooth the tops level. Bake for 25 to 30 minutes until a skewer inserted into the center comes out clean.
07 - Let the cakes cool in the tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
08 - Trim the edges from both sponges to create even rectangles. Cut each sponge in half lengthwise to create four long, equal-sized strips.
09 - Warm the apricot jam gently and press through a sieve to remove any fruit chunks, creating a smooth glaze.
10 - Brush the long sides of the cake strips with warm jam. Assemble in a checkerboard pattern, alternating pink and yellow strips to create two layers.
11 - Dust a clean surface with icing sugar and roll out the marzipan into a rectangle large enough to completely encase the assembled cake.
12 - Brush the exterior of the assembled cake with remaining apricot jam. Carefully wrap the marzipan around the cake, trimming any excess and pressing seams to seal.
13 - Lightly score the top of the marzipan with a knife for decoration. Slice and serve at room temperature.
# Expert Hints:
01 -
- Theres something magical about cutting into this cake to reveal those perfect squares, like presenting a little edible geometry puzzle to delighted guests
- The combination of almond scented sponge, tart apricot jam, and sweet marzipan creates a sophisticated balance that feels luxurious without being overly rich
02 -
- Building the checkerboard pattern works best when your sponge rectangles are exactly the same size, so take your time trimming them evenly
- The jam must be warm and smooth to brush easily cold, lumpy jam will tear your delicate sponge and create gaps in the pattern
03 -
- If your sponge rectangles are slightly uneven in height, use a sharp serrated knife to trim them down perfectly square before assembly
- Run your knife under hot water and wipe it dry between slices for the cleanest cuts through the marzipan