Classic Battenberg Cake (Printer-friendly)

Charming British teatime treat featuring soft pink and yellow checkerboard sponge with apricot jam and marzipan wrapping.

# What you'll need:

→ Sponge Cake

01 - 175 g unsalted butter, softened
02 - 175 g caster sugar
03 - 3 large eggs
04 - 140 g self-raising flour
05 - 65 g ground almonds
06 - 1 tsp baking powder
07 - ½ tsp vanilla extract
08 - ¼ tsp almond extract
09 - Pink food colouring

→ Filling & Covering

10 - 200 g apricot jam
11 - 350 g marzipan, plus extra for dusting
12 - Icing sugar, for dusting

# Method:

01 - Preheat the oven to 350°F. Grease and line an 8-inch square cake tin with parchment paper. Create a divider using foil and parchment to split the tin into two equal sections.
02 - In a large bowl, beat the softened butter and caster sugar together until the mixture becomes pale, light, and fluffy.
03 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated.
04 - Gently fold in the self-raising flour, ground almonds, baking powder, vanilla extract, and almond extract until just combined. Avoid overmixing.
05 - Divide the batter evenly between two bowls. Add a few drops of pink food coloring to one bowl and mix until a soft pink hue is achieved.
06 - Spoon each batter into one side of the prepared tin. Smooth the tops level. Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
07 - Let the cakes cool in the tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
08 - Trim the edges from both cooled sponges. Cut each sponge in half lengthwise to create four long, even rectangles.
09 - Warm the apricot jam and press through a sieve to remove any lumps.
10 - Brush jam on the long sides of the cake rectangles. Assemble them in a checkerboard pattern, alternating pink and yellow strips for each layer.
11 - Dust a work surface with icing sugar. Roll out the marzipan into a rectangle large enough to completely encase the assembled cake.
12 - Brush the entire outside of the assembled cake with apricot jam. Carefully wrap the marzipan around the cake, trimming away any excess.
13 - Press the marzipan firmly to seal the seam. Lightly score the top with a knife for decoration. Slice and serve.

# Expert Tips:

01 -
  • The combination of almond scented sponge and sweet marzipan creates the kind of elegant treat that makes any afternoon tea feel special
  • Despite its fancy appearance, this cake comes together with straightforward techniques you can master on a weekend afternoon
  • The classic checkerboard pattern never fails to impress guests even if your seams are not quite perfect
02 -
  • Warm the apricot jam slightly and sieve it before brushing it creates a smooth, lump free adhesive for your checkerboard
  • The marzipan must be at room temperature to roll without cracking, so let it soften on the counter for at least 30 minutes before using
  • Measuring your sponge pieces precisely after cutting makes the checkerboard pattern actually line up properly
03 -
  • Use a serrated knife with gentle sawing motions to cut clean slices that show off the checkerboard pattern without squishing the cake
  • Chill the assembled cake for 30 minutes before slicing helps the marzipan set and makes cleaner cuts

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