התמונה להמחשה בלבדFish-freeCooking With KidsPeanut-freeSesame-freeContains dairy
Battenberg Cake
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic British creation combining a soft, rich sponge texture with delicate aromas of almond and vanilla.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
1Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
Nutrition
- Calories
- 1675
- Protein
- 28g
- Carbs
- 165.1g
Recommended Equipment & Products
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
EasyAge 4-12
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For those with almond allergies, replace the marzipan with delicate sugar paste. For a modern twist for children, colour the sponge layers differently and use chocolate spread instead of traditional apricot jam.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic British creation combining a soft, rich sponge texture with delicate aromas of almond and vanilla.
