Battenberg cake

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This article is about the type of cake. For other uses, see Battenberg.
Battenberg Cake
Battenbergcake.jpg
A homemade Battenberg Cake, showing the typical chequered pink-and-yellow squares
Type Sponge cake
Place of origin United Kingdom
Main ingredients Flour
Cookbook:Battenberg Cake  Battenberg Cake

Battenberg Cake or Battenberg Square 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.

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

The origin of the cake is unknown,[1][2] with early recipes also using the alternative names "Domino Cake" (recipe by Agnes Berthe Marshall, 1898), "Neapolitan Roll" (recipe by Robert Wells, 1898),[3] or "Church Window Cake." 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.

References[edit]

  1. ^ Food History Jottings. "Battenburg Cake - the Truth". 
  2. ^ Foods of England. "Battenberg Cake". Retrieved 26 February 2013. 
  3. ^ Food History Jottings. "Battenburg Cake History Again!".