Pastry Education

Battenberg cake is a classic British dessert known for its distinctive checkered pattern of pink and yellow sponge cake, wrapped in a layer of marzipan. It's a visually striking and delicious treat, perfect for afternoon tea or special occasions. This guide will provide detailed instructions to help you create a beautiful and tasty Battenberg cake, even if you are a beginner.

Ingredients

Gather all necessary ingredients before starting to ensure a smooth baking process.

For the Sponge Cake:

• 1 cup (225g) of unsalted butter, softened
• 1 cup (200g) of granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon of vanilla extract
• 1 3/4 cups (220g) of all-purpose flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 2 tablespoons of milk
• Red or pink food coloring
• 1/4 cup (80g) of apricot jam, heated and sieved

For the Marzipan:

• 2 cups (200g) of almond flour
• 2 cups (240g) of powdered sugar
• 2 teaspoons of almond extract
• 2 large eggs, lightly beaten
• Extra powdered sugar for rolling

Equipment

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Electric mixer (handheld or stand mixer)
• Spatula
• 8-inch (20cm) square baking pan
• Parchment paper
• Aluminum foil
• Pastry brush
• Rolling pin
• Cooling rack

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the oven reaches the right temperature by the time your batter is ready.

2. Prepare the Baking Pan

Line an 8-inch square baking pan with parchment paper. Create a divider in the center of the pan using a strip of aluminum foil folded into a double layer, lined with parchment paper. This will separate the two different colored batters.

3. Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

4. Cream Butter and Sugar

In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a lighter cake.

5. Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.

6. Add Dry Ingredients and Milk

With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

7. Divide the Batter

Split the batter evenly into two bowls. Add a few drops of red or pink food coloring to one bowl and mix until you achieve the desired color. Leave the other half plain.

8. Bake the Cakes

Spoon the plain batter into one half of the prepared baking pan and the colored batter into the other half. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cakes

Allow the cakes to cool in the pan for about 10 minutes. Then, remove them from the pan and let them cool completely on a wire rack.

Assembling the Battenberg Cake

1. Trim the Cakes

Once the cakes are completely cool, trim the edges to make them even and then cut each cake in half lengthwise to create four long strips (two pink and two yellow).

2. Prepare the Jam

Heat the apricot jam in a small saucepan until it is melted and then pass it through a sieve to remove any lumps.

3. Assemble the Checkered Pattern

Brush one side of a yellow strip with apricot jam and press it against a pink strip. Repeat with the remaining strips, brushing with jam and assembling them to form a checkerboard pattern.

Making the Marzipan

1. Mix the Dry Ingredients

In a medium bowl, mix the almond flour and powdered sugar.

2. Add Wet Ingredients

Add the almond extract and beaten eggs to the dry mixture. Mix until the dough comes together. If the mixture is too sticky, add a little more powdered sugar.

3. Roll Out the Marzipan

Dust a clean surface with powdered sugar and roll out the marzipan into a rectangle large enough to wrap around the assembled cake.

Wrapping the Cake

1. Apply Jam

Brush the outside of the assembled cake with apricot jam.

2. Wrap with Marzipan

Carefully lift the rolled-out marzipan and drape it over the cake, smoothing it out with your hands. Trim any excess marzipan and press the seams to seal.

Serving Suggestions

• Slice the cake into even pieces to showcase the checkered pattern.
• Serve with a cup of tea or coffee for a classic British tea-time experience.

Tips for Success

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better incorporation.
• Even Strips: Make sure to trim the cake strips evenly to create a neat checkerboard pattern.
• Handle Marzipan Gently: Marzipan can tear easily, so handle it gently when rolling and wrapping.

Battenberg cake is a delightful and impressive dessert that combines a light sponge cake with the rich flavor of marzipan. With this detailed guide, even beginners can create a stunning and delicious Battenberg cake that will wow your family and friends. Enjoy your baking and the delicious results!