Traditional British Battenberg Cake
A visually appealing and delicious Battenberg cake is simpler to prepare than its intricate design suggests.
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Instructions
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Preheat the oven to 400 F.
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Beat butter and sugar in a large bowl until light and creamy.
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Slowly beat in the eggs, then stir in vanilla extract.
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Sift flour and milk into the mixture, then beat until smooth.
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Divide the mixture; stir in food coloring to half until desired color is achieved.
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Grease a 6-inch square tin, divide it with foil, and add pink mixture to one side and plain cake to the other.
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Bake for 25-30 minutes, or until the cake springs back when lightly pressed.
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Remove from oven and cool on a wire rack.
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Once cooled, cut each cake to the same size, then slice each in half lengthwise.
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Brush one side of a pink cake with warmed jam; place a yellow piece next to it, jam sides together.
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Brush the top surface with jam, then arrange remaining yellow and pink pieces alternately on top, jam sides together, to form a checkerboard.
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Brush all outside edges with jam.
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Brush rolled marzipan with jam, wrap it around the cake, hiding seams, and trim excess.
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Chill for at least an hour before serving.