Classic, pretty, and delicious specialty from England. Love eating it with a cup of tea of course. Is not as hard as you might think. Really!
recipe adapted from Claire Clark's Indulge
makes 2 cakes
480 g softened unsalted butter
480 g caster sugar
8 medium eggs
2 tsp vanilla
480 g flour
20 g baking powder
red food coloring
yellow food coloring
1 jar apricot preserved, or raspberry preserved
100 g icing sugar
750 g marzipan
Preheat oven to 350F
Grease a 10 X 12 inch cake pan, line with parchment paper, grease the paper as well. Because the batter will be divided into 2 color, you will need a nother piece of parchment paper that will act as a divider. Please visit here on how to. If you have battenburg tin, prepare it according to manufacture's instructions
Sift flour and baking powder onto a piece of parchment paper twice. Set aside.
In a medium bowl, lightly whisk eggs and vanilla. Set aside.
Using electric mixer, beat butter and sugar until pale and puffy. Add egg a little at a time, beating well after each addition. Don't forget to scrape the bowl from time to time. Turn off the mixer.
Fold flour carefully using a large spatula into cream mixture in three addition. Do not overmix.
Divide batter in two equal portions. Add a drop of red food coloring in one batter, and yellow to the other. Be very gently not to handle the mixture too heavily.
Transfer the batter onto prepared pan. Bake for 40 to 45 minutes until the cake spring back when gently press. Leave the cake to cool in the pan. Once cooled, refrigerate for at least an hour, but it will be easier to assemble if leave for 24 hours.
Turn the cake onto a clean tray, remove the paper.
Heat apricot, or raspberry preserve until very hot, strain into a bowl.
Using a sharp serrated knife, trim off the edge and the top of of the cake (the brown and hard part from the cake), so you will have flat and even cake. Now cut it into equals strips about an inch wide. Watch the video here. Brush each pieces of the strip with preserve apricot, or raspberry. Arrange them neatly so you will have yellow, and pink in the bottom, then pink and yellow on top, or vise versa. Using the same knife, cut the cake into two equal portions.
Dust work surface with icing sugar. Roll out marzipan into 1/8 inch thick. Brush with hot preserved. Lay one cake on top, cover entirely with marzipan. Repeat in the same manner with the other cake.