Battenberg cake is a known classic on the British afternoon tea plate. However, it has been the nemesis of many a home baker over the years as is known to be very fiddly and awkward to make.
The process always involved making a division for in your cake pan to divide off coloured and non coloured cake batters... then cutting these into strips and joining together before covering in marzipan.
Cutting those cakes often resulted in a crumby mess and stressy bakers.
Well - that's one of the reasons I've designed our new release battenburg mould. Also ideal for making fudge bars for slicing.
Please see RECIPE window I've attached as there are full instructions on there of how this particular mould is designed to be used. The foil bands are important to keep the sides of your cake from browning but also to provide support and stop the sides bowing when the cells are full - so if you are making fudge slicing bars or resin or anything else... you may STILL want to fit foil bands
Overall mould size : 22.5cm x 11cm
Cell size : 200mm x 35mm x 35mm
Liquid volume per cell :
Sarah-Jane’s Kitchen – 8” Battenberg Cake Recipe
Either grease and flour the mould or line with silicone baking parchment. I like to line with a 150mm x 200mm strip (so I grease the ends only) and push in baking parchment. The baking parchment takes a few seconds longer to prepare but makes it easy to lift cake out later and handle without breaking later.
Next, we need to make a foil band. The foil band wraps around the outside of the mould. This band makes your cake bake more evenly (almost level on top) and prevents the sides of the cake from colouring and bowing outwards – so the cake will rise directly upwards.
Take a piece of foil approx. 650mm long x 140mm. Fold in half and half again until you have a long, narrow strip (4x layers thick) to go around the outside of your mould. Overlap a little and tuck part of the band in over itself to secure. These bands can be reused many times – so do not discard after use.
Ingredients:
This recipe will fill 4 x cells (i.e. two moulds) to make one complete 8” Battenberg cake
175g / 7oz caster sugar
175g / 7oz soft butter
140g / 5.5oz self raising flour
½ tsp baking powder
50g / 2oz ground almonds
3 eggs (approx. 190g liquid weight)
1 tsp vanilla extract
choose : food colouring (gel paste) or 20g cocoa powder (for chocolate version)
jar of apricot jam / jar of Nutella / 300g chocolate ganache
500g pack of marzipan to cover
Take the first set of ingredients and mix all together in one go until a smooth batter is formed.
Remove 365g and then add gel paste food colour to one batch or 20g of cocoa plus 1 – 2 tbsp of milk if making chocolate version… so you have two different colours / types of cake mix.
I like to pipe into the cells of the mould. Use a disposable piping bag – or a sandwich bag with corner cut off. Level the surface of the cake mix with a metal spatula or table knife
Bake at 160 deg C for 25 mins or until a cake tester comes out clean.
Allow cakes to cool, then carefully cut the tops off the cakes with a serrated edge knife. I use the top of the mould as a guide. Use sieved, warm apricot jam to stick together for traditional Battenberg and cover with rolled marzipan. As an alternative you can use Nutella or I like homemade Baileys chocolate ganache.
For Bailey’s chocolate ganache recipe, see the blog at www.siliconemoulds.blogspot.com
www.siliconemoulds.com
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