Welcome back to Keep Calm and Bake.
I'm Caroline and today I'm going to be showing you how to make a Battenburg Cake.
Yes!
I love this cake!
[music]
So we're going to start by making the Almond Sponge.
Butter is going in, sugar is going in.
I'm going to cream these together first.
Going to add the eggs, a little bit at a time.
Just beat it in.
Add the next bit, and the last one.
Great.
Once all that is all mixed together, we can sieve the flour and the almonds in.
And we will have all the quantities and full recipe in the description box for you.
This is basically just like a basic sponge texture but we're going to put some ground
almonds in, baking powder as well.
I always like to sieve whenever I'm making a sponge because it helps add air in to make
it a bit lighter.
Pop the rest of the ingredients in: ground almonds, almond extract, little bit of vanilla
extract.
Then we beat it all in until its nice and fluffy.
Lovely.
Right.
This is now ready to go into my prepared baking tin.
I've got some greaseproof paper there.
So I smooth it down so it bakes evenly.
This one is now going to go into my oven to bake for about 25 minutes or just until its
firm to touch.
For the pink sponge, it is nearly exactly the same, same quantities of everything except
no almond extract and instead we're going to use some pink food coloring to make it
pink.
[mixing]
Wooh this is pink!
Voila!
See?
Nice pink cake.
We're going to just put this into the baking tin and bake this one off too.
The cakes are baked and cooled down.
Now we can assemble.
So first of all, now I'm just going to basically trim off the edges of the cake.
I'm going to turn it upside down and take the paper off.
Now because the Battenburg has to be quite square and all the squares have to be the
same, I've got a ruler.
So I'm going to measure how thick the cake is: which is about 1 inch.
And I'm going to basically mark and cut 1-inch pieces.
We're going to do that times four.
So what we're actually doing is making two Battenburg cakes at once here.
Do exactly the same with the pink cake, and then its ready to assemble.
I've rolled out my marzipan and now I'm going to cut it to the rough shape of the cake.
Now I'm going to spread the apricot jam on one section of it, and this is going to stick
our cakes together.
All I've done with the apricot jam is I put it in a pan, heated it up to make it a bit
runnier, and then I've run it through a sieve to get out all those lumps.
Now all we do is we put one piece of the almond sponge, followed by a pink piece.
I'm going to put some jam in the middle there.
Now we're going to have jam on top, and now what you're going to do to make it checkered
is put the pink on the opposite side and the yellow one on the other side.
Makes sense.
Pink one on, now we're going to put the jam in the middle.
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Now for the let piece.
Jam everywhere.
I'm going to put jam all over the marzipan, make a nice layer.
I'm going to fold this up and over.
Now sort of tuck it all in, get it nice and firm, and make sure it sticks.
Tidy up the edges, and there we have: your Battenburg.
Done!
So do the same with the other four bits of cake, so you're going to have two Battenburg
cakes!
Fantastic.
Two is always better than one, I say.
And I hope you all really enjoy making this recipe!
See you next time!