Christmas Battenburg Recipe
Uploaded by Renshaw Baking
- 175 g butter - softened
- 175 g golden caster sugar
- 3 medium eggs
- 175 g self-raising flour
- 12 tsp vanilla extract
- Rainbow Dust Progel Red
- Rainbow Dust ProGel Leaf Green
- 500 g Renshaw Original White Marzipan
- Apricot jam
Renshaw products used
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Preheat the oven to 190°C/375°F/Gas Mark 5.
Grease a 20cm square, loose-based cake tin with butter.
Take a 30cm x 20cm strip of baking parchment and make an 8cm fold in the centre. (This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time).
Line the tin with the baking parchment, keeping the division in the centre.
Put the butter, golden caster sugar, eggs, self-raising flour and vanilla extract in a food processor and pulse until well combined.
Transfer the batter to a bowl set on scales, remove half of the batter and decant into a different bowl.
Add a small amount of ProGel Red to one bowl and fold it into the mixture until it is well blended.
Add a small amount of ProGel Green to the other bowl and fold it into the mixture until it is well blended.
Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon.
Bake in the centre of the oven for about 25 minutes, or until the sponges have risen.
Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.
To assemble the cake, first spread some apricot jam on top of each of the two coloured sponges and cut into equally sized oblong strips to layer on top of one another.
Knead and roll out the Renshaw Original White Marzipan on a work surface lightly dusted with icing sugar to the desired thickness. Cut strips to cover the top of the coloured sponge layers
Stick the marzipan strips to the top of each strip of sponge using apricot jam. Leave one sponge strip and one marzipan strip to one side for the top layer of the cake.
Layer the marzipan covered sponge strips in alternate colours, using apricot jam to stick the each sponge to the marzipan covered sponge beneath it. Stick the piece of coloured sponge set to one side to the top of the layered cake.
Emboss the stick of marzipan set to one side to decorate and toast under the grill.
Place on top of bar cake, sticking in place using apricot jams, and trim all sides.