Skip to main content

Battenberg Cake / Battenburg Cake

Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cutting in cross-section, displays a distinctive two-by-two check pattern alternately colored (source: Wikipedia)
Ingredients
  • All-purpose flour (Maida) - 1 1/2 cup
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos:
  • Sugar - 3/4 cup
  • Unsalted Butter - 100 gms: (in room temperature)
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Lemon juice - 1/2 tsp
  • Cocoa powder - 3 tbsp
  • Milk - as required
  • Mixed Fruit Jam - 4-5 tbsp
  • Whipping Cream or Fondant - as required

Preparation Method
  1. Grease a 9x9 rectangular baking tray with butter and dust with flour. Using aluminum foil, divide the tray into 2 equal parts, and keep aside. (I used 2 identical small bread tray). 
  2. Preheat oven to 350 degrees F (180 degrees Celsius).
  3. Beat the eggs using a handheld electric mixer in a large bowl. (Use glass bowl for more soft cake)
  4. Add sugar and beat till stiff peaks are formed.
  5. Add butter and mix at the lowest speed again for a few mins till there are no lumps.
  6. Mix together maida, baking powder, and salt.
  7. Add maida little by little to the bowl and mix at medium speed for 5 mins.
  8. Add essence, lemon juice, and mix for 1 more min. (Add 1-2 tbsp milk, if required, to attain the ribbon-like consistency).
  9. Take 1/2 of the batter into a separate bowl and add cocoa powder to the batter and mix with a spatula (add milk, if required).
  10. Pour the plain batter to one half of the tray and cocoa batter to the other half; level the top of the batter and gently tap the tray 2-3 times.
  11. Bake the cakes for 15-20 mins: (prick the cake with a toothpick; if it comes out clean, then the cake is done, otherwise bake for another 5 mins:). 
  12. Remove the cakes from the oven, cool down completely, and flip to a tray.
  13. Level the top of the cakes, if required, and cut the cakes into 2 equal parts.
  14. Add 2 tbsp water to the jam and heat up using a double boiling method, till the jam becomes loose.
  15. Beat the whipping cream till soft peaks are formed and keep aside.
  16. Take 1 piece of vanilla cake, apply a generous volume of jam on one side, and attach 1 piece of chocolate cake to the side of the vanilla cake.
  17. Apply a generous volume of jam to the top of the first layer and spread a thin layer of whipping cream.
  18. Keep chocolate cake piece over the vanilla cake piece, apply the generous volume of jam, and attach vanilla cake to the side of the chocolate cake. 
  19. Cover the cake with whipping cream or fondant; refrigerate the cake for 2-3 hours.
  20. Slice the cake vertically; the delicious Battenberg / Battenburg Cake is ready to serve.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were
17 comments
Read more

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h
1 comment
Read more