Friday, 22 November 2013

Battenberg with a twist!

This Battenberg certainly has a twist! With no marzipan and an extra layer of colour, it certainly draws attention to itself! 

Imagine delving into a bit of chocolate, vanilla and a pretty pink cake all at the same time? Now you can!

It is a very pretty cake to look at. When people first looked at it, they were taken back. They thought I had spent hours making it, when infact, it does not take long at all! I used three layers in my cake, by adding a chocolate layer. This is optional, but I certainly think it gives it an extra wow-factor!

Give this recipe a go! It won't disappoint! 


200g Butter
180g Caster Sugar
4 Eggs
250g Self-Raising Flour
1/2 tsp Baking Powder

Chocolate Cake:
30g Cocoa Powder
1 tbls Milk

Pink Cake:
1/2 tsp Red food Colouring

Vanilla Cake:
1/2 tsp Vanilla

25g Hot Chocolate Powder
65g Butter
150g Icing Sugar

200g Roll Out Icing



1. Preheat oven to 180C. Grease and line three loaf tins. In a medium bowl, beat the butter and sugar together.

2. Gradually beat in the eggs, one by one. Ensure to beat well after each addition.

3. Then, using a sieve, sieve in the flour and baking powder. Beat well, until it is incorporated.

4. Then, divide the mixture amongst three bowls. Weigh the bowls to ensure the mixture is distributed equally.

5. Add the vanilla to one bowl, cocoa and milk to another and the food colouring to the last. Using three separate spoons, mix each bowl well.

6. Pour each mixture into the three prepared tins. Smoothen and place into the oven for 15-18 minutes.


7. For this, add all the ingredients into the bowl and mix until the consistency is smooth.


8. Once cooled, cut the edges of each cake, so that all four edges are straight. Then, slice off the risen part horizontally, so that the surface is flat. Each cake should now have six straight sides and represent a cuboid.

9. Then, cut each cake into three narrow strips.

10. Align one strip of each cake in a row. Thinly, ice the sides of the cakes and sandwich them together. Then, ice the top. Repeat with each layer, adding the trio of iced  strips on top. Ensure the different colours are distributed evenly.

11. Once formed, thinly ice around three sides of the cake.

12. Roll out the icing in a rectangular shape. Ensure it the long enough to cover all four sides. Gently lift the cake onto the icing. Begin to roll, so that all four sides are covered. Trim off excess at ends.

13. To create a more attractive cake, any design can be done. I pressed an edge between my thumb and forefinger to create an impression. I also used a knife to form diagonals and placed a sugar bead at each angle.

That's it! It may be alot of steps but its sure to leave your guests gobsmacked!! Enjoy, and feel free to ask any questions.


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