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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.

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