Best 2 Battenburg Cake Recipes
Indulge in the culinary artistry of the Battenberg cake, a visually stunning and delectable treat that has captured the hearts of baking enthusiasts for generations. Originating in Germany, this layered sponge cake is characterized by its intricate checkerboard pattern and captivating flavors. Whether you're a seasoned baker seeking a new challenge or a novice cook eager to impress your loved ones, embarking on a Battenberg cake-baking adventure promises an unforgettable and rewarding experience.
Check out the recipes below so you can choose the best recipe for yourself!
BATTENBURG CAKE
Steps:
- Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
- Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
- Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
- Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
- To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
- Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Nutrition Facts : Calories 645.7 calories, Carbohydrate 85.5 g, Cholesterol 102.7 mg, Fat 31.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 11.4 g, Sodium 208.8 mg, Sugar 59.2 g
BATTENBURG CAKE
web photo My daughter make this cake with the two different colors. Then later she made variations with different flavors such as chocolate, vanilla & strawberry by increasing the recipe and using 3 pans. I think the possibilities need a creative touch.
Provided by CONNIE BOLDA
Categories Cakes
Time 1h
Number Of Ingredients 15
Steps:
- 1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed
- 2. Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
- 3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
- 4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
- 5. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
- 6. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Tips:
- Choose the right ingredients. Use high-quality butter, eggs, and flour. Fresh lemon zest and vanilla extract will give your cake the best flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that the cake is light and fluffy.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Cool the cake completely before icing it. This will help to prevent the icing from melting.
Conclusion:
Battenburg cake is a delicious and visually stunning cake that is perfect for any occasion. With its alternating layers of pink and yellow sponge cake and its marzipan coating, it is sure to impress your guests. Follow these tips to make the perfect Battenberg cake:- Use high-quality ingredients.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together before adding them to the batter.
- Do not overmix the batter.
- Bake the cake in a preheated oven.
- Cool the cake completely before icing it.
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