Battenberg cake

Battenberg Cake

Battenberg Cake (pronunciation: /ˈbætənbɜːrɡ/) is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow.

Etymology

The term "Battenberg Cake" is believed to have originated in England in the late 19th century. The cake was purportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884. However, the exact origins of the name are unclear.

Ingredients

The main ingredients of a Battenberg Cake are:

• Butter
• Sugar
• Eggs
• Self-raising flour
• Almond extract
• Pink food colouring
• Apricot jam
• Marzipan

Preparation

The cake is made by baking a yellow and a pink sponge cake separately, then cutting and combining the pieces in a chequered pattern. The cake is held together by apricot jam and covered with marzipan.

Related Terms

• Sponge Cake
• Marzipan
• Apricot Jam
• Food Colouring

External links

• Medical encyclopedia article on Battenberg cake
• Wikipedia's article - Battenberg cake

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