Battenberg Cake ~ Daring Bakers July 2013

In the celebration of past Daring Baker and Cooks challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe to try!
After contemplating for many days, I decided to try the Battenberg Cake. A complete Royal Cake!

Little history about this cake
This cake has a royal beginning – the chefs of the British Royal Family were introduced to the German style of cake making during Queen Victoria’s reign. This included the use of bright colors and marzipan. The first Battenberg cake was made in German style to celebrate the wedding of Queen Victoria’s granddaughter, Princess Victoria of Hesse and by Rhine and was named after her husband, Prince Louis of Battenberg.
¾ cup (1½ sticks) Unsalted Butter, softened & cut in cubes
¾ cup fine Sugar
1¼ cups Self-Raising Flour
3 Large Eggs, room temp
½ cup Ground Almonds (Can be substituted with ground rice)
3/4 tsp Baking Powder
½ tsp Vanilla Extract
1 tbsp of Lemon juice
1/4 tsp zest of Lemon
Pink Food Colouring as needed paste, liquid or gel
To Finish
1/2 cup Cream cheese
1 cup / 8 oz Rolled Fondant or Marzipan (natural/yellow)



• Preheat oven to 350F or 180C.
• Grease an 8”/20cm square baking tin with butter. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
Or prepare Battenberg tin by brushing the tin with melted butter and flouring.
Or grease and line 2 loaf pans with parchment paper. Dust it with the flour.
• Whisk together the dry ingredients. keep it separately.
• In a large mixing bowl, beat the butter to fluffy texture and then add the caster Sugar.
• Add eggs. One at a time, blending it for few minutes before adding the next.
• Add dry ingredients. Fold it with the wet ingredients until its well combined.

• Divide the batter into two equal parts.
Add the lemon zest & lemon juice
to one half, mix it and transfer it to the lined loaf pan.

• Add a few drops of pink food coloring to the remaining batter, stir until the colour is thoroughly distributed. Spoon the pink batter into the other half of the prepared baking pan.

• Smooth the surface of the batter with a spatula, making sure batter is in each corner (otherwise you will have an uneven cake which will be hard to construct)
• Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean.
• Allow it to cool in the pan for a few minutes before turning out on a wire rack.
• Once completely cooled, trim the edges of the cake with a long serrated knife.

• Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge.

• Trim as necessary so that your checkered pattern is as neat and even as possible.
• Use Creamcheese/Apricot jam to glue the cakes.

• Dust a large clean surface with icing sugar and roll the Marzipan or rolled Fondant in an oblong shape wide enough to cover the cake.
• Brush one side and top of the checkered cake structure with the Cream cheese. Now move the cake to the side it has been glued and do the same for the other 2 sides.
• Trim off the ends of the cake (the small, square ends) with the excess fondant to reveal the pattern.
• With a serrated knife make the pattern on the cake. Decorate as desired, I used edible pearls!


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