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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 1g||3%|
|Total Sugars 36g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No cake is more British than a frivolous Battenberg cake. At any afternoon tea, in fact, at any occasion bring out a Battenberg cake and watch smiles all around. There is something cheering about the distinctive pink and yellow squares tightly wrapped in a thick layer of marzipan that no other cake seems able to achieve.
Battenberg Cake is believed to have been named in honor of the marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg in 1884. Though today, many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake. It is such fun to make, and even more fun to eat, and cheers up any tea time table.
5 1/4 ounces unsalted butter, softened, plus extra for greasing
5 1/4 ounces caster sugar
3 large eggs, beaten together
1 teaspoon vanilla extract
5 1/4 ounces self-rising flour
1 ounce milk
2 drops of pink food coloring
2 3/4 ounces apricot jam (warmed with 2 drops of water)
7 ounces marzipan, ready-rolled
Gather the ingredients. Preheat the oven to 400 F.
In a large baking bowl beat together the butter and sugar until light and creamy.
Slowly add the eggs, continuing to beat with the butter and sugar mix; resist the temptation to add the eggs too fast to avoid curdling the cake.
Add the vanilla extract and stir.
Sift the flour into the baking bowl, along with the milk, and continue beating until smooth.
Place half of the mixture in another bowl, add the food coloring a little at a time until you have a color you like. Stir well.
Grease a 6-inch square cake tin and divide into two by placing a thick layer of aluminum foil down the center. Put the pink mixture on one side and the plain cake on the other.
Place in the oven for 25 to 30 minutes, or until the cake springs back when pressed lightly.
Remove from the oven and leave to cool on a wire rack.
Cut each cake to the same size, then cut each cake in half lengthways.
Take a pink cake and brush one side with the warmed jam. Place a yellow piece next to it, jam side together and push gently together.
Brush the top surface with jam and place a piece of yellow cake atop a pink piece and vice versa.
Brush all the outside edges with more jam.
Brush the rolled marzipan with a little jam and wrap it all around the cake, hiding the seam underneath. Trim away any excess.
Chill in the refrigerator for at least an hour. Serve and enjoy!
Video about What Is Battenberg Cake Traditionally Covered In?
Classic Battenberg Cake Recipe | Cupcake Jemma Channel
What is Battenberg? A proper classic tea time cake! It’s definitely something that everyone needs to bake at least once, and you’ll find that it’s easier than you may think! And Sally is here to show you how to do just that and make sure you get a super clean, sharp looking Battenberg every time.
Find the ingredients below but to get your hands on a downloadable recipe complete with photos, ingredients AND instructions then why not join our Bake Club?!! Head to:
For the Sponge
175g Unsalted Butter
175g Caster Sugar
3 Small Eggs
140g SR Flour
1/2 tsp Baking Powder
50g Ground Almonds
1/2 tsp Almond Extract
1/2tsp Vanilla Extract
Pink Food Colouring
For the Marzipan
150g Ground Almonds
180g Icing Sugar
1/2 tsp Almond Extract
30g Pasteurised Egg White
Plus Apricot Jam
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