Friday, February 3, 2012

How do i make battenberg cake?

my son adores it, and i can make cakes, but is it just a normal sponge cake, stuck together with apricot jam and then wrapped in mazipan?



obviously id dye some pink etc and make it look like a proper battenberg...but the basic cake recipe, i just wonderd if it was the same a a nomal sponge or if anyone knows of a proper recipe?

How do i make battenberg cake?
battenberg



Ingredients

4 oz margarine

4 oz sugar

2 eggs

8 oz self raising flour

Pinch of salt

Milk to mix

Vanilla essence

1 Tbsp Cocoa

Jam

Almond icing

Caster sugar





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Method

Cream together fat and sugar and beat in eggs.

Sieve the flour and salt and add to the creamed mixture, together with enough milk to give dropping consistency.

Divide the mixture into two portions, adding a few drops of vanilla essence to one half, and the cocoa and little extra liquid to the other half.

Bake in two greased loaf tins in a mod oven (375 F) for about 30 mins, then turn on to wire tray to cool.

Trim each sponge to an oblong by removing outside edges, cut each cake in half lengthways. Spread the strips of cake with warmed jam and put them together, pressing the pieces firmly together.

Roll out the almond icing and cover cake, crimp the edges and top, sprinkle with sugar, wrap cake in paper and leave for several hours.
Reply:Battenburg Cake





4 oz butter, softened

4 oz caster sugar

2 eggs

2 oz ground rice

4 oz self raising flour

1/2 teaspoon baking powder

1-2 drops almond extract

1-2 drops red food colouring

4 tablespoons apricot jam

8 oz almond paste





Pre-heat oven to 325 F.

Grease and base line an 18 cm ( 7 inch) shallow square cake tin with buttered greaseproof paper.





Place the butter, sugar, eggs, ground rice, flour, baking powder and almond essence in a large bowl

and beat well for approximately 2 minutes until smooth.

Spoon half the mixture into one half of the prepared tin as neatly as possible.

Add a few drops of red food colouring to the remaining mixture to turn it a deep pink colour, then spoon this into the other half of the tin.

Try to get the join between the two mixtures as neat as possible.

Smooth the surface.

Bake for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin.

Turn out and leave to cool on a wire rack.





Trim the edges of the cake and then cut into 4 equal strips down the length of the colours.

Gently heat the apricot jam in a small pan and stick the stripes of cake together,

one plain piece next to one coloured one, and then vice versa to make a chequerboard effect.

Brush the top of the assembled cake with apricot jam.





Roll out the almond paste into a rectangle the length of the cake and sufficiently wide to wrap around the cake.

Invert the cake on to the almond paste, then brush the remaining 3 sides with apricot jam.

Press the almond paste neatly around the cake, arranging the join in one corner.

Score the top of the cake with a criss-cross pattern and crimp the edges with your fingers to decorate.





Easy Almond Paste





4 oz ground almonds

4 oz sugar

4 oz icing sugar

egg to bind





Mix all dry ingredients thoroughly and bind with egg. Use as above.





or:





Marzipan





1 1/2 cups confectioner's sugar

1/2 cup sugar

2 cups blanched almonds

2 T brandy or sherry (or more, as needed)

Lemon juice can be substituted for the brandy, but the flavour will not be the same.

If you do this, you should use the almond extract.

1 extra large egg

1 tsp almond extract (optional)





Set blender running and slowly add almonds, about half a cup at a time.

As they form a stiff paste in the bottom of the blender, stop and scrape them out into a bowl

and continue until all the almonds are ground and in the bowl.

They should be as fine as fine breadcrumbs.

Break up any stiff mass that has formed, and add the sugar.

Rub the mixture through your hands, or with a pastry blender until uniform.

Remove any large pieces of unground almond.

Then sift in the confectioner's sugar and stir well .





In another bowl beat the egg with the brandy and add the almond extract if used.

Set the bowl over a pan of hot water, or cook in a double boiler, beating until the custard thickens slightly.





Pour the custard onto the almond mixture in the bowl, and work the two together.

It may take a little time for the sugar to dissolve and the oils in the almonds to emerge, so that the whole can be worked into a smooth workable paste.

If there really is not enough liquid, you can add more brandy.

It should mould easily. If it is too soft to form a ball, you can add more almonds and sugar.

It is important at this point to wrap the ball of marzipan tightly in wax paper or cling film to stop it drying out.

Marzipan can be rolled out, using confectioner's sugar on the board and rolling pin, to stop it sticking.
Reply:Battenberg Cake



150 grams of butter

1 teaspoon vanilla essence

3/4 cups of white sugar

2 eggs

1 1/2 cups of plain white flour

3 teaspoons baking powder

1/4 cup of milk, approximately

red food colouring

1/4 cup of apricot jam

250 grams of almond paste / fondant to cover

Pre-heat oven to 175 degC.

Line sponge roll or shallow square cake tin with baking paper.

Cream the butter, vanilla and sugar until light and fluffy.

Add the eggs one at a time, beating well after each.

Sift the flour, baking powder and fold into the creamed mixture.

Add sufficent milk to give a soft dropping consistency.

Spoon half the mixture into one half of the prepared tin as neatly as possible.

Add a few drops of red food colouring to the remaining mixture to turn it a pink colour, then spoon this into the other half of the tin, try to get the join between the two mixtures as neat as possible.

Bake for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin.

Turn out and leave to cool on a wire rack.

Trim the edges of the cake and then cut into 4 equal strips down the length of the colours.

Gently heat the apricot jam in a small pan and stick the stripes of cake together,

one plain piece next to one coloured one, and then vice versa to make a checker board effect.

Brush the top of the assembled cake with apricot jam.

Roll out the almond paste into a rectangle the length of the cake and sufficiently wide to wrap around the cake.

Invert the cake on to the almond paste, then brush the remaining 3 sides with apricot jam.

Press the almond paste neatly around the cake, arranging the join in one corner.

Serve in slices
Reply:@


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