toodle.

Websites
Competitions Time Competitions Whale Directive Watch FlyPigeonFly Sheffield Gigs Strike Calendar Toodle

Other Projects
Amazingly Fresh Deals Recipe Search
Maps
Historic Pubs Places

Open Source Projects

Battenberg Cake

A classic afternoon tea sponge cake with a signature checkerboard pattern, wrapped in marzipan and joined with apricot jam.

Baking Vegetarian Classic Cake Afternoon Tea

Estimated Nutrition

Calories

604

kcal / serving

4832 kcal total

Carbs

87.8g

per serving

702.1 g total

Fat

25.6g

per serving

204.8 g total

Protein

7.3g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Golden Caster Sugar

175

Self-Raising Flour

0.5

tsp

Vanilla Extract

500

Marzipan

ready-made

tbsp

Icing Sugar

for rolling

CondimentsSauces

tbsp

Apricot Jam

Dairy

175

Butter

softened, plus extra for greasing

piece

Eggs

free-range

Other

piece

Red Food Colouring Paste

small dab

Method

Preheat the oven to 190°C.

Grease a 20cm square cake tin with butter.

Create a central division in the tin using a folded 30cm x 20cm strip of parchment.

Line the tin with the parchment while maintaining the middle fold.

Pulse butter, sugar, eggs, flour, and vanilla in a food processor.

Divide the batter equally into two separate bowls.

Fold red food colouring into one bowl of batter until blended.

Spoon the two batters into separate sides of the tin and smooth the tops.

Bake for 25 minutes, cool briefly, and transfer to a wire rack.

Trim crusty edges and cut each sponge lengthways into two equal rectangles.

Warm the apricot jam and strain it through a sieve.

Brush sponge sides with jam and join contrasting colors together.

Stack the pairs into a checkerboard pattern and coat the outside with jam.

Roll marzipan on icing sugar to a 40cm x 20cm rectangle, 5mm thick.

Place the cake on the marzipan and brush the base with jam.

Wrap the marzipan tightly around the cake and seal the edges.

Position the cake seam-side down and trim the ends before serving.

made with
a toodle. project