Best 2 Battenburg Cake Recipes
Indulge in the delightful Battenberg cake, a delectable creation originating from England. This eye-catching cake is renowned for its distinctive checkered pattern, achieved by combining two differently colored sponge cakes. Traditionally, the sponges are pink and yellow, but bakers are free to experiment with various color combinations to suit their preferences. The cake is further adorned with a luscious marzipan layer, providing a sweet and nutty flavor that complements the soft and fluffy sponge. Additionally, the article offers variations of the Battenberg cake, including a gluten-free version and a funfetti Battenberg cake, ensuring there's a recipe for everyone to enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
BATTENBURG CAKE
Steps:
- Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
- Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
- Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
- Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
- To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
- Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Nutrition Facts : Calories 645.7 calories, Carbohydrate 85.5 g, Cholesterol 102.7 mg, Fat 31.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 11.4 g, Sodium 208.8 mg, Sugar 59.2 g
BATTENBURG CAKE
web photo My daughter make this cake with the two different colors. Then later she made variations with different flavors such as chocolate, vanilla & strawberry by increasing the recipe and using 3 pans. I think the possibilities need a creative touch.
Provided by CONNIE BOLDA
Categories Cakes
Time 1h
Number Of Ingredients 15
Steps:
- 1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed
- 2. Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
- 3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
- 4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
- 5. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
- 6. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Tips:
- Use a light touch when mixing the batter, to avoid over-developing the gluten and making the cake tough.
- Make sure the butter and eggs are at room temperature before you start baking, to ensure they combine smoothly.
- Be careful not to over-bake the cake, as it should still be slightly moist in the center.
- Let the cake cool completely before you assemble it, to prevent the marzipan from melting.
- When making the marzipan, be sure to use a fine-mesh sieve to remove any lumps from the almond flour.
- To get neat, sharp lines when cutting the cake, use a sharp serrated knife and a sawing motion.
Conclusion:
Battenburg cake is a striking and delicious treat that is sure to impress your friends and family. With its pink and yellow sponge cake, almond marzipan, and delicate apricot jam, it is a feast for both the eyes and the taste buds. While it may seem like a challenging cake to make, it is actually quite simple if you follow the steps carefully. So next time you are looking for a special dessert to make, give Battenberg cake a try.
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