Tea time is considered a crucial part of British daily lifestyle. Such simple social event is graced not only by friends and loved ones, but also of wide array of sweets to choose from. Scones, truffles, cookies, biscuits… or better yet, Battenberg cake can put smiles and enliven the mood on this occasion. Face it, the combination of pastel pink and yellow can bring colors to what may have been a mediocre gathering.
- 150g of butter, softened (spare extra for greasing)
- 150g fine sugar
- 150g self-rising flour
- 30 ml. of milk
- 3 large eggs, whisked
- 1 tsp. of vanilla extract
- 2 drops of pink food colouring
- 75g apricot jam, warmed (add 2 drops of water)
- 200g marzipan, ready rolled
- Preheat the oven into 400-degree Fahrenheit temperature.
- Put together sugar and butter in a large baking bowl. Whisk them until consistency is somewhat light and creamy. Gradually add the whisked egg and continuously beat the mixture. Note: Don’t put the eggs in one time for it will curdle the cake.
- Add the vanilla extract and continue to blend and stir the mixture.
- Add sifted flour into the mixture and beat until smooth. Next, you can put the first half of the mixture into another bowl and add food coloring. Adjust into the hue you desire to achieve and stir again.
- Coat a 6-inch square cake tin with butter and divide it using a thick layer of aluminum foil right at the center of the tin. Put the pink mixture on one side of the tin and the remaining batter onto the other side.
- Bake batter into the oven for about half an hour or until the cake is all fluffy. Remove the cake from the oven and let it cool on wire rack.
- Divide the cake proportionally and cut it again half lengthwise. Get the pink cake and coat one side with jam. Put the pink one together with the yellow so they are both stuck together. Then brush the top of both with jam again. Place a yellow-colored cake over the pink one and a pink one over the yellow cake. Again, brush jam at the outside edges of the assembled cake.
- Coat the rolled marzipan with a small amount of jam and wrap it all around the cake. Make sure that you hide the seams underneath and cut off the excess. Chill the Battenberg cake inside your fridge for about an hour and serve.