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Battenberg cake
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Prep Time: 120 minutes
Cook Time: 25 minutes
Total Time: 145 minutes
Whip up a delicious sponge cake with a layer of sweet marzipan inside.
Ingredients:
440g pkt Green's Golden Butter Cake with Icing
Yellow food colouring
Pink food colouring
115g (1/3 cup) strawberry jam, sieved
250g marzipan
Instructions:
Preheat the oven to 180C/160C fan forced and grease a 20cm square cake pan. Prepare the pan by lining it with a 20cm-wide, 60cm-long piece of foil topped with a sheet of baking paper. Fold a large pleat in the center, about 3/4 the height of the pan. Place in the pan with the pleat in the center, allowing the ends to overhang to create a divide for the cake.
Follow the cake mix instructions, then divide the mixture into 2 bowls. Color one bowl yellow and the other pink. Spread half of the yellow mixture on one side of the pan, then spread the pink mixture on the other side.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let sit in the pan for 5 minutes, then transfer the cakes to a wire rack to cool completely.
Trim the top and sides of the cakes as directed in the notes. Cut each cake in half lengthwise to form 2 long cube shapes. Follow the package instructions to prepare the icing. Then, coat the sides of the cakes with a thin layer of jam and a bit of icing. Gently press the cakes together, alternating colors. Finally, spread the rest of the icing over the surface of the cake.
On a dusted surface with icing sugar, knead the marzipan until soft. Roll it out into a 3mm-thick rectangle. Gently wrap the marzipan around a rolling pin, then carefully unroll it over the cake to cover the surface. Tuck the edges underneath to seal it. Let it stand for 1 hour to firm up.