Blue Battenberg Cake

White Chocolate Macarons (top), Blue Battenberg Cake (bottom left and right), and New York–Style Petite Cheesecakes (bottom center)

This delicious Battenberg Cake features a festive checkered blue and yellow pattern. The modern take on the traditional cake is held together by orange marmalade and covered in white vanilla fondant. Pictured with New York–Style Petite Cheesecakes and White Chocolate Macarons.

Blue Battenberg Cake
Yield: 8 slices
  • ½ cup plus 2 tablespoons unsalted butter, softened
  • ½ cup castor (extra-fine granulated) sugar
  • 2 large eggs
  • 1 cup self-rising flour
  • ½ teaspoon almond extract
  • 1 (.25-ounce) bottle blue liquid food coloring
  • ½ teaspoon lemon extract
  • ⅓ cup orange marmalade
  • 1 (24-ounce) box white vanilla fondant, such as Wilton
  • Garnish: Fancy Flours edible blue sugar pearls
  1. Preheat oven to 350°.
  2. Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, and spray again.
  3. Using a piece of foil approximately 8 inches long, make a foil divider for pan by folding in half, then fold in half again. Referring to Photo 1, stand foil rectangle in the center of pan to create a divider. Spray divider with cooking spray.
  4. Referring to Photo 2, place another piece of parchment paper (approximately 12x8 inches) over foil divider in prepared pan, folding as needed to fit. Spray parchment paper again.
  5. In a medium mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and creamy, approximately 3 minutes. Add eggs, one at the time, beating until incorporated. Add flour, folding to combine.
  6. Divide batter into 2 equal portions. To one portion, add almond extract and desired amount of food coloring, stirring to blend. Spread batter into one side of prepared pan, smoothing to create a level surface.
  7. To remaining portion of batter, add lemon extract, stirring to blend. Spread batter into remaining side of prepared pan, smoothing to create a level surface. Tap pan on countertop to reduce air bubbles.
  8. Bake until a wooden pick inserted in the centers comes out clean, 23 to 25 minutes. Let cakes cool in pans for 10 minutes. Turn out cakes onto wire racks, and let cool completely.
  9. Place cakes on a cutting surface. (If either cake has a domed top, cut level, using a long serrated bread knife.) Using a long serrated bread knife, cut cakes lengthwise into 2 equal sections. Trim sections to measure 1⅛ inches in width. Wrap each section securely in plastic wrap, and let stand overnight to make cake easier to work with.
  10. In a small saucepan, heat orange marmalade over low heat, stirring to loosen. Using a pastry brush, coat tops of both blue sections with marmalade. Stack a lemon section on top of each blue section. Flip one stack so that blue section is on top. Brush long side of one stack with melted marmalade. Press sides together. (Marmalade will serve as the glue.) Trim ends of cake stacks evenly.
  11. Knead and roll out fondant to a 8x10-inch rectangle, according to package directions.
  12. Brush top of cake stack with marmalade. Place cake stack, marmalade side down, in center of fondant sheet. Brush all remaining sides of cake stack with marmalade.
  13. Wrap cake with fondant, pressing and smoothing fondant so it adheres to cake. Turn cake over. Fold and tuck in ends of fondant to keep cake moist.
  14. Place cake on cutting board, and wrap securely in plastic wrap, making sure plastic is in contact with fondant to prevent it from drying out.
  15. Just before serving, unwrap cake. Using a straight edge such as a plastic ruler, press down diagonally on fondant every ½ inch or so to create a diamond pattern.
  16. Garnish diamond pattern with edible blue sugar pearls, if desired.
  17. Using a long serrated bread knife, trim ends, and cut cake into 8 slices, using gentle sawing motion.

Battenberg Cake

Photo 1Photo 2

 From TeaTime May/June 2017  

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