📝 About This Recipe
Named in honor of the 1884 marriage of Princess Victoria to Prince Louis of Battenberg, this iconic British tea-time treat is as visually stunning as it is delicious. It features alternating squares of almond-scented pink and yellow sponge, held together by velvety apricot jam and wrapped in a thick layer of sweet marzipan. This cake is the ultimate centerpiece for a traditional afternoon tea, offering a perfect balance of moist crumb and nutty almond notes.
🥗 Ingredients
The Sponge Batter
- 175 grams Unsalted Butter (softened at room temperature)
- 175 grams Caster Sugar
- 3 Large Eggs (at room temperature, lightly beaten)
- 175 grams Self-Raising Flour (sifted)
- 50 grams Ground Almonds (also known as almond flour)
- 1-2 tablespoons Milk (whole milk preferred)
- 1/2 teaspoon Almond Extract
- 1-2 drops Pink Food Coloring (gel coloring works best for vibrant hues)
Assembly and Finish
- 150 grams Apricot Jam (smooth or strained to remove chunks)
- 400-500 grams Golden Marzipan (high-quality almond paste)
- 2 tablespoons Icing Sugar (for dusting the work surface)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas 4). Prepare an 8-inch square baking tin by greasing it with butter, then create a central divider using a folded piece of parchment paper or heavy-duty foil to split the tin into two equal rectangular sections.
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2
In a large mixing bowl, cream together the softened unsalted butter and caster sugar using an electric whisk until the mixture is pale, light, and fluffy (about 3-5 minutes).
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3
Gradually add the beaten eggs one at a time, whisking well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilize it.
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4
Gently fold in the sifted self-raising flour and ground almonds using a large metal spoon or spatula. Ensure you don't knock out too much air; fold until just combined.
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5
Divide the batter equally into two separate bowls. Stir the almond extract into one bowl (this will be the yellow sponge). In the second bowl, add the pink food coloring and stir until the color is uniform.
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6
Spoon the yellow batter into one side of the prepared tin and the pink batter into the other. Level the tops with a palette knife.
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7
Bake for 25-30 minutes until the sponges have risen and a skewer inserted into the center comes out clean. The sponges should be springy to the touch.
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8
Allow the cakes to cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely. This is crucial for clean slicing later.
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9
Once cold, trim the tops of the cakes to make them perfectly flat. Place one sponge on top of the other and trim the edges so they are exactly the same size. Cut each sponge lengthways into two equal long strips, giving you four strips in total (two pink, two yellow).
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10
Warm the apricot jam in a small saucepan or microwave and pass it through a fine sieve to ensure it is perfectly smooth.
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11
Dust your work surface with icing sugar and roll out the marzipan into a rectangle large enough to wrap around the cake (roughly 20cm x 40cm) and about 4mm thick.
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12
Brush the long side of a yellow strip with warm jam and press it against a pink strip. Brush the tops of these with jam. Place the remaining strips on top in a checkerboard pattern (pink over yellow, yellow over pink), 'gluing' them all together with jam.
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13
Brush the entire outside of the cake block with the remaining apricot jam. Place the cake on the edge of the marzipan and carefully roll it up, pressing the marzipan firmly against the sides.
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14
Trim the excess marzipan so the seam is at the bottom. Crimp the top edges with your fingers or a fork for a decorative finish, and trim the ends of the cake to reveal the clean, sharp checkerboard pattern.
💡 Chef's Tips
Use gel food coloring rather than liquid to achieve a vibrant pink without altering the batter's consistency. Ensure your butter is truly soft; if it's too cold, the sponge will be dense rather than light and airy. When rolling the marzipan, use plenty of icing sugar to prevent sticking, but brush off the excess before assembly. For the cleanest checkerboard look, use a ruler to measure your cake strips precisely—standard strips are usually 3cm x 3cm. If the marzipan is too stiff to work with, knead it for a minute to warm it up with your hands.
🍽️ Serving Suggestions
Serve with a steaming pot of Earl Grey tea for a quintessential British experience. Pair with a dollop of clotted cream on the side for an extra indulgent treat. Display on a tiered cake stand alongside cucumber finger sandwiches and warm scones. For a modern twist, serve with a glass of chilled Prosecco or elderflower pressé. Slice into 1-inch thick pieces to showcase the beautiful geometric pattern.