British Battenburg Cake

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Battenberg or Battenburg cake is a light sponge cake with the pieces covered in jam or custard. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow.  Battenburg cake is said to have been invented in 1884, in honour of the marriage of Queen Victoria's grand daughter, Victoria of Hesse-Darmsadt, to the Greman  prince Louis of Battenburg. Like Coronation Chicken, created for our Queen's coronation nearly 70 years later, it was so popular that it never went away.

Course : Dessert Cuisine : British Yield : 10 portions Cooking Time : 1 hour Preparation Time : 20 minutes Total Time : 1 hour, 20 minutes

INGREDIENTS
  • All purpose flour - 2 cups
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Salt - 1 pinch
  • Sugar - 1 cup
  • Eggs - 4
  • Softened butter - / 100 gms 1 cup Vanilla extract - 1 tsp
  • Strawberry extract / essence - 1 tsp
  • Lemon color - few drops Strawberry pink color - few drops
For decor :
  • Whipping cream - 1 cup Confectioners sugar - 5 tbsps Marzipan or Fondant - 1 fist sized
  • lobe
  • Silver balls - few

STEPS: 1. Sift flour, baking soda, baking powder and salt together and keep aside. 2. Whisk sugar and butter together till light and creamy. 3. Add eggs one at a time and blend nicely with an electrical hand blender till it turns light and fluffy. 4. Add the dry mix into the wet mix and fold in to make a smooth batter. 5. Divide the batter into two portions in two separate bowl. 6. Add vanilla extract and lemon colour into one portion and mix well. 7. Similarly add strawberry extract and strawberry pink color into the other divided portion and mix well. 8. Line two same size baking trays with parchment paper and pour into the two batters in the consecutive trays. 9. Bake both the cakes in a pre heated oven at 180 degree C for 30-35mins or till the toothpick inserted in the center comes out clean. 10. Allow it to cool first before taking out from the tray. 11. Once the cake is cool completely, slice off the top and the four sides to make an equal sized rectangular of almost 10'x 3' inches. 12. Now you will be having two equal sized rectangular cakes. Take the pink cake and cut it lenghth wise from the center. Similarly slice the yellow cake as well. 13. Take a pink slice and a yellow slice and pink slice and attach them together length wise by applying whipping cream in the center. [take whipping cream and add confectioners sugar into it and whisk till soft peaks appear] Note : If you don't want to use whipping cream, you can use chocolate ganache, apricot jam or even butter cream frosting. 14. Similarly do the same with the other two slices as well. Now place both pair over each other but make sure the colors should be place opposite to each other. 15. Now apply whipping cream all over the assembled cake and keep aside. 16. Knead handful dough of marzipan and roll out outwards with a rolling ping. 17. Roll it big so that it covers the entire cake. I got marzipan dough from the store. If you can make fondant at home, then use that. 18. Cover the cake with marzipan sheet from all sides. Do it really neatly and cut the extras from the corners using a pizza cutter. 19. Make light cris cross impressions on the top and decorate it with silver balls. 20. You can even pipe the cake with butter cream or whipped cream frosting or can make fondant or marzipan flowers and place it on top. 20. Once your cake is done allow it to refrigerate for atleast an hour before serving. 21. Slice into equal pieces and serve in a pary, holiday dinner or just have it as your tea time snack.

                                                                                                         By Shaheen Ali

                                                                                                        Spoonforkandfood

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Comments

  1. I have been examinating out many of your posts and i can state clever stuff. I will surely bookmark your site.

    1. ALLARSH says:

      thank you so much 🙂

      1. ALLARSH says:

        thanks loads 🙂

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