Battenberg cake
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This article is about the type of cake. For other uses, see Battenberg.
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This article needs additional citations for verification. (March 2013) |
 A homemade Battenberg cake showing the typical chequered pink-and-yellow squares |
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| Origin | |
|---|---|
| Place of origin | Disputed |
| Details | |
| Type | Sponge cake |
| Main ingredient(s) | Flour, butter, sugar, eggs, almonds, apricot jam, marzipan, pink or red food colouring |
Battenberg cake is a light sponge cake. 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.
The origin of the cake is not clear,[1][2] with early recipes also using the alternative names "Domino Cake" (recipe by Agnes Berthe Marshall, 1898), and "Neapolitan Roll" (recipe by Robert Wells, 1898).[3] The link to the town of Battenberg in central Germany (the seat of the aristocratic family known in Britain as Mountbatten), is purported to have come from the marriage in 1884 of Prince Louis of Battenberg to Princess Victoria, a granddaughter of Queen Victoria.
It is known colloquially as "church window cake" or simply "window cake".[4]
References [edit]
- ^ Food History Jottings. "Battenburg Cake - the Truth".
- ^ Foods of England. "Battenberg Cake". Retrieved 26 February 2013.
- ^ Food History Jottings. "Battenburg Cake History Again!".
- ^ The Green Chronicle. "Battenburg Cake Recipe".
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