Strawberry-Lemon Battenberg Cake


Alternating layers of lemon- and strawberry-flavored cake make a pretty teatime presentation in Strawberry-Lemon Battenburg Cake.

Strawberry-Lemon Battenberg Cake
Yield: 8 to 10 slices
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  1. ½ cup plus 2 tablespoons salted butter, softened
  2. ½ cup castor sugar or extra-fine granulated sugar
  3. 2 large eggs
  4. 1 cup self-rising flour
  5. 1 teaspoon lemon extract
  6. Yellow food-coloring paste or liquid
  7. 1 teaspoon strawberry extract
  8. Pink food-coloring paste or liquid
  9. ⅓ cup apricot jam
  10. 1 (24-ounce) box white vanilla fondant*
  1. Preheat oven to 350°.
  2. Spray an 8-inch square cake pan with cooking spray. Line pan with parchment paper, and spray again.
  3. Using a piece of aluminum foil approximately 8 inches long, make a foil divider for pan by folding foil in half, and then fold in half again. Stand foil rectangle in the center of pan to create a divider. Spray divider with cooking spray.
  4. Place another piece of parchment paper (approximately 12x8 inches) over foil divider in prepared pan, folding as needed to fit. Spray parchment paper again. Set aside.
  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 after each addition. Add flour, folding to combine.
  6. Divide batter into 2 equal portions. To one portion of batter, add lemon extract and enough yellow food paste to reach desired shade of yellow, stirring to blend. Spread batter into one side of prepared pan, smoothing top and creating a level surface.
  7. To remaining portion of batter, add strawberry extract and enough pink food paste to reach desired shade of pink, stirring to blend. Spread batter into one side of prepared pan, smoothing top and creating 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 pan 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.) Cut each cake lengthwise into 2 equal sections. Trim sections to measure 1¹⁄8 inches in width. Wrap each section securely in plastic wrap, and let stand for 6 to 8 hours to make cake easier to work with.
  10. In a small saucepan, melt apricot jam over low heat, stirring to loosen. Using a pastry brush, coat tops of both yellow cake sections with melted jam. Stack a pink section on top of each yellow section. Flip one stack so that yellow section is on top. Brush long side of one stack with melted jam. Press sides together. (Jam will serve as the glue.) Trim ends of cake stacks evenly.
  11. Knead and roll out fondant to a 12x10-inch rectangle, according to package directions. Brush top of cake stack with melted jam. Place cake stack, jam side down, in center of fondant sheet. Brush top and remaining sides of cake stack with jam.
  12. Wrap cake with fondant, pressing and smoothing fondant so that it adheres to cake. Turn cake over. Using kitchen shears, trim long edge of fondant, letting ends overlap slightly. Press seam in place using
  13. fingers. Gently roll cake over so seam is on bottom. Fold and tuck in ends of fondant to keep cake moist.
  14. Using a straight edge such as a plastic ruler, press down on fondant every ½ inch or so to create a diamond pattern.
  15. 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.
  16. Just before serving, unwrap cake. Using a long, serrated knife, trim ends, and cut cake into ¾-inch slices, using a gentle sawing motion.
  1. *We used Wilton Decorator-Preferred Fondant.
TeaTime Magazine
 From TeaTime March/April 2016



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