Classic Battenberg Cake (Printable Version)
Soft pink and yellow sponge arranged in checkerboard pattern, filled with apricot jam and coated in marzipan.
# Ingredient List:
→ Sponge Cake
01 - 3/4 cup unsalted butter, softened
02 - 3/4 cup caster sugar
03 - 3 large eggs
04 - 1 1/8 cups self-raising flour
05 - 2/3 cup ground almonds
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon almond extract
09 - Pink food coloring
→ Filling & Covering
10 - 3/4 cup apricot jam
11 - 12 ounces marzipan, plus extra for dusting
12 - Icing sugar, for dusting
# Step-by-Step Instructions:
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, cream the butter and sugar until light and fluffy using an electric mixer or hand whisk.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
04 - Fold in the self-raising flour, ground almonds, baking powder, vanilla extract, and almond extract until just combined. Do not overmix.
05 - Divide the batter evenly into two separate bowls. In one bowl, mix in a few drops of pink food coloring until a soft pink hue is achieved. Leave the other bowl plain yellow.
06 - Spoon each colored batter into one side of the prepared divided tin. Smooth the tops evenly with a spatula.
07 - Bake for 25-30 minutes, or until a wooden skewer inserted into the center of each sponge comes out clean.
08 - Let the cakes cool in the tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
09 - Trim the edges of both cooled sponges, then cut each sponge in half lengthwise to create four long rectangular strips of equal size.
10 - Warm the apricot jam gently and sieve through a fine mesh to remove any fruit lumps for a smooth glaze.
11 - Brush the sides of the cake strips with warm apricot jam. Assemble them in a checkerboard pattern, alternating pink and yellow strips (two strips per layer, alternating colors between layers).
12 - On a surface dusted with icing sugar, roll out the marzipan into a rectangle large enough to completely wrap around the assembled cake with some overlap.
13 - Brush the outside of the assembled checkerboard cake with more apricot jam. Carefully wrap the marzipan around the cake, trimming any excess from the seam.
14 - Press the marzipan gently to seal the seam. Lightly score the top with a knife in a diagonal pattern for traditional decoration. Slice and serve.
# Tips from hearthlykitchen:
01 -
- The combination of almond and vanilla gives the sponge an incredibly tender crumb that stays moist for days
- Assembly becomes almost meditative once you understand the checkerboard pattern
02 -
- The divider in the cake tin is absolutely essential for keeping the colors distinct during baking
- Completely cooling the sponge before assembly prevents the jam from melting and the marzipan from sliding
03 -
- Make the sponge the day before assembly because it firms up and is easier to handle
- Brush your hands with a little icing sugar when smoothing the marzipan to prevent sticking