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  • Battenberg Cake Recipe

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    Blu Marie
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    The document provides a recipe for a traditional British Battenberg cake. It begins with a brief history of the cake, noting that it was named after the 1884 marriage of Queen Victoria's granddaughter. The cake is made of alternating pink and yellow squares of sponge cake wrapped in marzipan. The recipe calls for butter, sugar, eggs, flour, milk, food coloring and apricot jam. The batter is divided and colored pink and yellow before baking. The cooled cakes are assembled by stacking alternating colored squares and gluing them together with apricot jam before wrapping the whole cake in marzipan.

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    Colored checked cake

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    The document provides a recipe for a traditional British Battenberg cake. It begins with a brief history of the cake, noting that it was named after the 1884 marriage of Queen Victoria's granddaughter. The cake is made of alternating pink and yellow squares of sponge cake wrapped in marzipan. The recipe calls for butter, sugar, eggs, flour, milk, food coloring and apricot jam. The batter is divided and colored pink and yellow before baking. The cooled cakes are assembled by stacking alternating colored squares and gluing them together with apricot jam before wrapping the whole cake in marzipan.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    31 views1 page

    Battenberg Cake Recipe

    Uploaded by

    Blu Marie
    The document provides a recipe for a traditional British Battenberg cake. It begins with a brief history of the cake, noting that it was named after the 1884 marriage of Queen Victoria's granddaughter. The cake is made of alternating pink and yellow squares of sponge cake wrapped in marzipan. The recipe calls for butter, sugar, eggs, flour, milk, food coloring and apricot jam. The batter is divided and colored pink and yellow before baking. The cooled cakes are assembled by stacking alternating colored squares and gluing them together with apricot jam before wrapping the whole cake in marzipan.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Battenberg Cake Recipe

    http://britishfood.about.com/od/adrecipes/r/battenberg...

    British & Irish Food


    Battenberg Cake, Battenberg Cake Recipe
    Be the first to write a review By Elaine Lemm, About.com Guide

    No cake is more British than a frivolous Battenberg cake. At any afternoon tea1 , in fact at any occasion bring out a Battenberg cake and watch smiles all round. There is something cheering about the distinctive pink and yellow squares tightly wrapped in a thick layer of marzipan that no other cake seems able to achieve. Battenberg Cake is believed to have been named in honor of the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg in 1884. Though today many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake as you can see in this Battenberg Cake recipe. Ingredients:
    Battenberg Cake, Battenberg Cake Recipe Photo RFB Photography

    5oz/150g soft butter, softened, plus extra for greasing 5oz/150g fine/caster sugar

    3 large eggs, beaten 1 tsp vanilla extract 5oz/150g self-rising flour 1fl oz/30 ml milk 2 drops of pink food coloring 2oz /75g apricot jam, warmed with 2 drops of water 7oz/200g marzipan, ready rolled Preparation: Preheat the oven to 400 F/ 200 C /Gas 6. In a large baking bowl beat together the butter and sugar until light and creamy. Slowly add the beaten eggs, beating constantly. Add the vanilla extract and stir. Sieve the flour into the baking bowl and continue beating until smooth. Place half of the mixture in another bowl, add the food coloring a little at a time until you have a color you like and stir well. Grease a 6"/15cm square cake tin and divide into 2 by placing a thick layer of aluminum foil down the center. Put the pink mixture into one side and the plain cake the other. Place in the oven for 25-30 minutes, or until the cake springs back when pressed lightly. Remove from the oven and leave to cool on a wire rack. Cut each cake to the same size, then cut each cake in half lengthways. Take a pink cake and brush one side with the warmed jam. Place a yellow piece next to it, jam side together and push gently together. Brush the top surface with jam and place a piece of yellow cake atop a pink piece and vice versa. Brush all the outside edges with more jam. Brush the rolled marzipan with a little jam and wrap it all around the cake., hiding the seam underneath. Trim away any excess. Chill in the refrigerator for at least an hour, then serve.
    This About.com page has been optimized for print. To view this page in its original form, please visit: http://britishfood.about.com/od/adrecipes/r/battenbergcake.htm 2012 About.com, Inc., a part of The New York Times Company. All rights reserved.

    Links in this article: 1. http://britishfood.about.com/od/introtobritishfood/tp/afternoontearecipes.htm

    1 din 1

    23.06.2012 08:11

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