BATTENBERG CAKE RECIPE RECIPES

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Grease a 20cm/8in square, loose-based cake tin with butter.
• 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.
• 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.
• 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.
• 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.
• Warm the apricot jam in a saucepan then press through a fine sieve.
• 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.
• Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.
• 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.
• Turn the cake upside down on the marzipan and brush the underside of the sponges with jam.
• 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.
• Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
• For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
• To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
• Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
• Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
• Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.