QiMeal
Battenberg Cake
Battenberg Cake · ready in 1 h 40 min · 8 servings · 638 kcal per serving · medium · 12 ingredients
A British teatime classic with a pink and yellow checker sponge, glossy apricot jam, and a smooth marzipan coat that makes every slice feel celebratory.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 h 40 min
- Serves
- 8
- kcal
- 638
- Difficulty
- medium
Ingredients · 8 servings
- 175 gButter, softened
- 175 gSugar
- 4Egg, room temperature
- 175 gFlour, sifted
- 8 gBaking powder
- 2 gSalt
- 30 mlMilk, room temperature
- 1 tspVanilla extract
- ¼ tspFood coloring, pink
- 160 gApricot jam, smooth
- 15 mlWater
- 400 gMarzipan, ready to roll
Equipment
oven, stovetop, 20 cm square tin, parchment paper, mixing bowl, electric mixer, palette knife, ruler, rolling pin, knife, spatula, sieve
Instructions
- Mise en place
Gather ingredients, weigh them, and set out a 20 cm square tin, parchment, bowls, mixer, palette knife, ruler, rolling pin, and knife. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Cream butter
Cream butter and sugar in a bowl until pale and fluffy, scraping once so the sponge bakes evenly. · 5 min
What to look for: Mixture looks lighter in color and airy.
- Add eggs
Beat in eggs 1 at a time, then mix in vanilla extract until the batter looks smooth and glossy. · 4 min
What to look for: Batter is glossy with no large streaks of egg.
- Fold batter
Fold in flour, baking powder, salt, and milk until just combined, then divide the batter equally between 2 bowls. · 5 min
What to look for: Batter is thick and even with no dry flour pockets.
- Color batter
Tint 1 bowl with food coloring to a soft pink and leave the other plain yellow, stirring only until the colors are even. · 2 min
What to look for: One batter is softly pink and the other is natural yellow.
- Bake sponge
Spread each batter into a lined half of the tin and bake at 180°C / 356°F for 20 to 25 minutes until springy. · 25 min
What to look for: Sponges are set, lightly golden at the edges, and spring back when touched.
- Trim sponges
Cool the sponges fully, then trim the tops and edges into 4 equal long bars with neat square sides. · 30 min
What to look for: Each bar is straight, even, and similar in size.
- Brush jam
Warm apricot jam with 1 tbsp water, brush it on the sponge bars, and press 1 pink bar beside 1 yellow bar. · 5 min
What to look for: Jam is loose, glossy, and lightly coats the sponge.
- Build checker
Stack the remaining bars on top with colors reversed, brushing jam between every touching side to lock the checker pattern. · 4 min
What to look for: The end of the cake shows 4 neat alternating squares.
- Wrap marzipan
Roll marzipan into a thin rectangle, brush the outside of the cake with jam, then wrap and seal the seam underneath. · 8 min
What to look for: Marzipan sits smooth and snug with the seam hidden below.
- Serve slices
Trim the ends cleanly, transfer the Battenberg Cake to a platter, and slice at the table to reveal the pink and yellow squares. · 2 min
What to look for: Each slice shows a clear checker pattern framed by marzipan.
Nutrition (per serving)
| kcal | 638 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 90 g |
| of which sugars | 67 g |
| Fat | 27 g |
| of which saturated | 13 g |
| Fibre | 2 g |
| Sodium | 253 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs, tree nuts
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Butter
- Unsalted butter: Use the same weight and add the listed salt.
Sugar
- Caster sugar: It creams very smoothly into the butter.
Egg
- Large egg: Use eggs close to 50 g each without shell.
Flour
- Cake flour: Gives a slightly softer crumb.
Baking powder
- Double acting baking powder: Use the same weight for reliable lift.
Salt
- Fine salt: Fine grains disperse evenly in the batter.
