Battenberg Cake

Ingredients

• 3 oz. Margarine
• l egg
• 8 oz. Cakeoma
• 1—2 tablespoons milk
• 1 tablespoon cocoa
• 8 oz. almond icing
• Raspberry jam
• Caster sugar

Method

1. 1

   Prepare two oblong tins of equal size.

2. 2

   Cream the margarine and beat in the egg.

3. 3

   Add the sieved Cakeoma, and a little milk if necessary to give a soft dropping consistency.

4. 4

   Put half the mixture into one of the tins.

5. 5

   Add the cocoa to the remaining mixture, with a little milk if needed, and put into the second tin.

6. 6

   Bake for about 25 minutes in a moderately hot oven (400° F.), then cool on a rack.

7. 7

   Prepare the almond icing.

8. 8

   Trim the cakes to equal size and cut each in half lengthwise.

9. 9

   Spread the sides of the strips with jam (warmed if necessary), and stick together, arranging in alternate colours.

10. 10

    Coat the top, bottom and sides with the almond icing, rolled in caster sugar, and trim.

11. 11

    Crimp along the top outer edges to make a decorative border, and score across the top with a sharp cake knife.

Nutrition per serving

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 4. The excerpt below is the record exactly as published.

BATTENBERG CAKE 3 oz. Margarine l egg 8 oz. Cakeoma 1—2 tablespoons milk 1 tablespoon cocoa 8 oz. almond icing Raspberry jam Caster sugar

Cook this with the app: pantry check, scaling, and the assistant.