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Best Battenberg Cake in London
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Real ingredients (via TheMealDB): 175g Butter, 175g Caster Sugar, 140g Self-raising Flour, 50g Almonds, ½ tsp Baking Powder, 3 Medium Eggs, ½ tsp Vanilla Extract, ¼ teaspoon Almond Extract, 175g Butter, 175g Caster Sugar, 140g Self-raising Flour, 50g Almonds…
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Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge. For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool. To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the heig
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