Classic British Battenberg Cake (Print version)

Soft pink and yellow checkerboard sponge with apricot jam and marzipan covering

# What you'll need:

→ Sponge Cake

01 - 6 oz unsalted butter, softened
02 - ¾ cup caster sugar
03 - 3 large eggs
04 - 1 ⅛ cups self-raising flour
05 - ⅔ cup ground almonds
06 - 1 tsp baking powder
07 - ½ tsp vanilla extract
08 - ¼ tsp almond extract
09 - Pink food coloring

→ Filling & Covering

10 - 7 oz apricot jam
11 - 12 oz marzipan, plus extra for dusting
12 - Icing sugar, for dusting

# Method:

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. Be careful not to 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 for the yellow sponge.
06 - Spoon each batter into one side of the prepared tin, keeping the colors separate. Smooth the tops with a spatula to level.
07 - Bake for 25-30 minutes, or until a wooden skewer inserted into the center of each sponge comes out clean.
08 - Let 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 sponges to create even rectangles. Cut each sponge in half lengthwise to make four long, equal-sized strips.
10 - Warm the apricot jam slightly and sieve through a fine mesh to remove any fruit lumps for smooth spreading.
11 - Brush the sides of the cake strips with warm apricot jam. Assemble them in a checkerboard pattern—place one pink and one yellow strip together, then stack the remaining two strips on top in the opposite arrangement, pressing gently to adhere.
12 - Dust a clean work surface with icing sugar. Roll out the marzipan into a rectangle large enough to completely wrap around the assembled cake, about ¼ inch thick.
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 seam to seal and lightly score the top with a knife for traditional decoration. Slice and serve.

# Expert advice:

01 -
  • The combination of tender almond scented sponge and sweet apricot jam hits that perfect balance between delicate and dessert worthy
  • It looks incredibly impressive but comes together with straightforward baking techniques you probably already know
  • Marzipan lovers will swoon at how the almond paste complements rather than overpowers the light cake inside
02 -
  • The divider in your tin must be completely secure or the batters will bleed into each other during baking
  • Letting the sponges cool completely before trimming is non negotiable or you will end up with ragged edges and crumbs everywhere
  • Warming the apricot jam slightly makes all the difference between a smooth coating and a frustratingly thick spread that tears your cake
03 -
  • Chilling your assembled cake for thirty minutes before wrapping in marzipan helps it hold its shape and makes the final step less stressful
  • If you cannot find self raising flour, add 2 teaspoons of baking powder to 140 grams of plain flour
  • Homemade marzipan with fresh ground almonds transforms this from good to absolutely memorable

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