Battenberg Cake Recipe (Classic British)

Butter: Unsalted and softened, it provides the rich base for the cake.

Caster sugar: A finer sugar that helps create a smooth texture in the cake.

Eggs: Large eggs are used to bind the ingredients together and add moisture.

Self-raising flour: Contains baking powder, which helps the cake rise.

Baking powder: An additional leavening agent to ensure the cake is light and fluffy.

Salt: Enhances the flavors in the cake.

Milk: Adds moisture and helps create a smooth batter.

Vanilla extract: Adds a subtle, sweet flavor to the cake.

Pink food coloring: Used to create the signature pink sponge for the checkerboard pattern.

Apricot jam: Warmed and sieved, it acts as a glue to stick the cake strips together.

Marzipan: A sweet almond paste used to wrap the cake, giving it a smooth finish.

Icing sugar: Used for dusting the surface when rolling out the marzipan.

When creating the checkerboard pattern in the Battenberg cake, ensure that the cake strips are trimmed evenly and precisely. This will help the apricot jam adhere better and maintain the distinct pattern. Use a sharp knife and a ruler for accuracy.

• softened unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture content.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to achieve a finer texture similar to caster sugar.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This works well as a binding agent in baking.

• self-raising flour - Substitute with all-purpose flour and baking powder: For every cup of self-raising flour, use 1 cup of all-purpose flour plus 1.5 teaspoons of baking powder and 0.25 teaspoon of salt.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as table salt and provides a similar flavor.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, maintaining the same liquid consistency.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements the cake.

• pink food coloring - Substitute with beet juice: Beet juice can be used as a natural food coloring, providing a pink hue without artificial additives.

• warmed and sieved apricot jam - Substitute with peach jam: Peach jam offers a similar consistency and flavor profile, making it a suitable alternative.

• marzipan - Substitute with almond paste: Almond paste has a similar texture and flavor, though it may be slightly less sweet than marzipan.

• icing sugar - Substitute with powdered sugar: Powdered sugar is essentially the same as icing sugar and can be used interchangeably.

• To keep your Battenberg cake fresh, store it in an airtight container at room temperature. This will help maintain its moisture and prevent it from drying out.
• If you plan to enjoy the cake over several days, you can refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil before placing it in the fridge. This will keep it fresh for up to a week.
• For longer storage, consider freezing the cake. First, cut the cake into individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. This method ensures that you can thaw only the amount you need.
• When you're ready to enjoy a frozen slice, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. Alternatively, you can thaw it in the refrigerator overnight.
• If you want to preserve the marzipan's texture and flavor, avoid freezing the cake with the marzipan layer. Instead, freeze the cake without the marzipan and add it after thawing.
• To reapply the marzipan, roll it out on a surface dusted with icing sugar, brush the thawed cake with apricot jam, and wrap it in the marzipan as described in the original recipe.
• Always label your frozen cake with the date it was stored to keep track of its freshness. Properly stored, the cake can last up to three months in the freezer.
• For the best taste and texture, avoid refreezing the cake once it has been thawed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the Battenberg cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. Remove from the oven, unwrap, and let it cool slightly before serving.

• Microwave Method:

  1. Cut the Battenberg cake into individual slices.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 20-30 seconds. Check if it's warmed through; if not, continue in 10-second intervals.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Wrap the Battenberg cake in parchment paper or aluminum foil.
  3. Place the wrapped cake in the steamer and cover with a lid.
  4. Steam for about 5-7 minutes, or until the cake is warmed through.
  5. Carefully remove from the steamer, unwrap, and serve.

• Toaster Oven Method:

  1. Preheat the toaster oven to 300°F (150°C).
  2. Wrap the Battenberg cake in aluminum foil.
  3. Place the wrapped cake on the toaster oven tray.
  4. Heat for about 10 minutes, checking occasionally to ensure it doesn't overheat.
  5. Remove from the toaster oven, unwrap, and let it cool slightly before serving.

• Oven: Used to bake the cake at the required temperature of 350°F (180°C).

• 8-inch square baking tin: The container in which the cake batter is baked.

• Parchment paper: Lining for the baking tin to prevent the cake from sticking.

• Mixing bowl: Used to combine and mix the ingredients.

• Electric mixer: Helps in creaming the butter and sugar together until light and fluffy.

• Spatula: Useful for folding in the flour and other dry ingredients into the wet mixture.

• Measuring spoons: Ensures accurate measurement of ingredients like baking powder, salt, and vanilla extract.

• Measuring cups: Used for measuring the milk.

• Food coloring: Adds color to one half of the batter to create the checkerboard pattern.

• Skewer: Used to check if the cake is baked through.

• Cooling rack: Allows the cake to cool completely before assembling.

• Knife: Used to trim the cakes and cut them into equal-sized strips.

• Saucepan: Used to warm the apricot jam.

• Pastry brush: Applies the warmed apricot jam to the cake strips and marzipan.

• Rolling pin: Rolls out the marzipan to wrap around the cake.

• Surface: A clean, flat area dusted with icing sugar to roll out the marzipan.

• Icing sugar: Prevents the marzipan from sticking to the rolling surface.

• Sieve: Used to ensure the apricot jam is smooth and free of lumps.

• Serving plate: Presents the finished Battenberg cake slices.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, and mix the batter.

Divide batter evenly: Use a kitchen scale to ensure each half of the batter is equal, saving time on adjustments.

Pre-cut parchment paper: Line the baking tin with pre-cut parchment paper to save time on preparation.

Warm jam in microwave: Quickly warm the apricot jam in the microwave for easier spreading.