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Battenberg Cake Recipe


Veg CD CBF English 90mins

A traditional English cake recipe which is a teatime favourite.


Makes 1 oblong Battenberg cake    Cold Vegetarian  Nuts Cakes Baked Fayre  British  England  Europe



225g/8oz Butter

225g/8oz Caster Sugar

4 Eggs

225g/8oz Self-raising Flour

4 tbsp Milk

Red Food Colouring

3 tbsp Apricot Jam

Caster sugar

225g/8oz Almond Paste



1.  Preheat the oven to 190C, 375F, Gas mark 5. Cut out a piece of greaseproof paper 5cm/2 inches wider than the Swiss roll tin. Make a 2.5cm/1 inch pleat down the centre of the paper and place in the centre of the tin so that it divides it in half lengthways. Brush the paper lightly with oil.

2. In a large bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then add the flour and gradually fold into creamed mixture with a metal spoon adding the milk and mix to soft consistency.

3. Spread half the mixture into one side of the prepared tin. Add a few drops of food colouring to the remaining mixture and beat well so that colouring is evenly distributed. Spread the coloured mixture into other half of the tin. Bake in the centre of the oven for about 40 minutes, or until well risen and firm to the touch. Turn out of tin and leave to cool on wire rack.

4. Once cooled, trim edges and cut each cake in half lengthways. Warm the jam in a small pan. Spread one strip of plain cake with jam and place one pink strip on top. Repeat process with the pink strip as the base. Stick two halves of cake together with jam. This should create a chequered effect.

5. Sprinkle caster sugar over a working surface and roll out the almond paste to a rectangle large enough to cover cake. Spread the remaining jam over the outside of the cake, then wrap in the almond paste, sealing the join well. Crimp the edges and lightly score top with diamond pattern using a sharp knife. Serve cut into slices.

End of instructions


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Main equipment required to make this recipe



Greaseproof paper

Swiss Roll tin

Mixing Bowl

Wooden Spoon

Large knife

Wire Rack


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