What is Battenberg Cake?
It’s a light sponge cake featuring a lot of jam and marzipan. When you cut the cake, it features a rather pretty and unique check pattern.
Yes, it’s a very fetching looking cake. A rather artistic delight! It’s particularly on our conscience, too, as it became a huge talking point on the Church of Wittertainment.
Dr. Mark Kermode and Simon Mayo turned the cake into another of the show’s in-jokes.
And many fans of the film review show on the BBC now identify to each other with Battenberg cake.
How to Make Battenberg Cake
The most excellent Cupcake Jemma is here to talk you through the finer details. Again, we’re not chefs, dammit. What do we know?
But we’ll let you know the ingredients. Because we’re nice like that. Here they are:
200 grams of unsalted butter, softened, with some for greasing
200 grams caster sugar
1 tablespoon of vanilla extract
3 large eggs
200 grams of self-raising flour, sifted
1 level tablespoon baking powder
¾ x 10g tube pink food colour gel
115 grams of apricot jam
Icing sugar, for dusting
1 x 500 grams of pack natural marzipan
Get all that lot cobbled together and you have that pretty in pink type cake thing. It really is rather marvellous to loot at, no?
The History of Battenberg Cake
This one is as British as they come! The very first Battenberg cake came about in 1884 to celebrate Prince Louis of Battenberg marrying Princess Victoria.
So, yeah, the cake is named after Battenberg of Hesse. But it’s very English, we assure you.
However, some folks do dispute this and suggest the cake was already in existence before then.
Food historian Ivan Day says British bakers simplified the cake to make it easier to create on a production line. So, the monarchy stuff is possibly just patriotic guff.
Whatever’s going on with its origins, we have to say this is a sweet and tasty little cake. Light sponge, nice colours etc. We prefer to stare at it than eat it. Bon!