13/03/2021 22:42

How to Make Perfect šŸ°Battenberg CakešŸ°

by Clarence Taylor

šŸ°Battenberg CakešŸ°
šŸ°Battenberg CakešŸ°

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, šŸ°battenberg cakešŸ°. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

šŸ°Battenberg CakešŸ° is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. šŸ°Battenberg CakešŸ° is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have šŸ°battenberg cakešŸ° using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make šŸ°Battenberg CakešŸ°:
  1. Get 450 g marzipan
  2. Get 175 g butter
  3. Make ready 175 g caster sugar
  4. Prepare 175 g self-raising flour (or plain flour + 1 tsp baking powder)
  5. Prepare 3 eggs
  6. Prepare 2-3 tsp apricot glaze (or sieved apricot jam)
  7. Prepare 1 tsp vanilla essence
  8. Make ready Red or pink food colouring Icing sugar
Instructions to make šŸ°Battenberg CakešŸ°:
  1. Cream together the butter and sugar. - Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in.
  2. Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour. - - Lightly grease and line an 8ā€³ (20 cm) square cake tin with baking paper. Make a divider from baking foil and place down the centre of the tin. - Pour one half of the mixture into one half of the cake tin.
  3. Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin. - Bake at 170Ā°C for 25-30 minutes and allow to cool before turning the cake out of the tin.
  4. Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary.
  5. Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (Ā¼ā€) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake.
  6. Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar.
  7. #Tips - - You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesnā€™t have bits in it ā€“ what the Americans call ā€œJellyā€. - - I find that gel or paste food colourings keep their colour much better during baking than liquid food colourings. You can usually buy them online and because you need so little for a strong colour they last for ages.
  8. If your cake sticks to the flat surface, carefully run a palette knife under the length of the cake. - - Donā€™t throw the off-cuts of cake or marzipan away ā€“ eat the cake and keep the marzipan for another recipe!

So that is going to wrap this up for this special food šŸ°battenberg cakešŸ° recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


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