Battenberg Cake

Method

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1. Heat the oven to 180°C / 350°F. Grease and line a 20 cm square tin, and make a divider from a folded piece of foil, covered in baking paper, to split it into two equal halves.

   Mark done

2. Beat the butter and sugar for 4 minutes until pale. Beat in the eggs one at a time, then fold in the flour, baking powder, almond extract and milk.

   Mark done Start 4 min timer

3. Spoon half the mixture into a second bowl and stir in the pink colouring. Put the plain mixture in one half of the tin and the pink in the other.

   Mark done

4. Bake 25 to 30 minutes, until risen and a skewer comes out clean.

   Mark done Start 25 min timer

5. Cool in the tin 10 minutes, then turn out and cool completely on a wire rack, about 40 minutes.

   Mark done Start 40 min timer

6. Trim the edges so both sponges are the same size and cut each in half lengthways to give four long strips.

   Mark done

7. Brush the sides of the strips with jam and stack them in a checkerboard, two on the bottom and two on top with the colours alternating.

   Mark done

8. Dust the counter with icing sugar and roll the marzipan into a rectangle as long as the cake and wide enough to wrap it. Brush with jam.

   Mark done

9. Set the cake on the marzipan and wrap it, sealing the seam underneath. Trim the ends, score the top in a diamond pattern and crimp the edges.

   Mark done

Chef’s Tips

• Use a foil divider so both halves bake to the same height.
• Measure and trim precisely. The neat checkerboard depends on it.
• Warm the jam and use it sparingly, so it glues but does not slide.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• A cup of tea
• Afternoon tea sandwiches
• A glass of sherry

Storage & Reheating

Keep wrapped in a tin 5 days. Freeze wrapped, un-iced, for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.