Blue Battenberg Cake
½ cup plus 2 tablespoons unsalted butter, softened
½ cup castor 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
Garnish: edible blue sugar pearls
Special Equipment and ingredients
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Here are some more recipes from the Bath Bomb Make & Take Tea Party.
steps to make
Gather the ingredients for macarons. Preheat oven to 350°.
Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, and spray again.
Using a piece of foil approximately 8 inches long, make a foil divider for the pan by folding it in half, then fold in half again. Stand foil rectangle in the center of the pan to create a divider and spray with cooking spray.
Place another piece of parchment paper (approximately 12x8 inches) over the foil divider in the prepared pan, folding as needed to fit. Spray parchment paper again.
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 a time, beating until incorporated.
Add flour, folding to combine.
Divide batter into 2 equal portions. To one portion, add almond extract and desired amount of food coloring, stirring to blend. To the remaining portion of batter, add lemon extract, stirring to blend.
Spread blue almond batter into one side of the prepared pan, smoothing to create a level surface. Spread lemon batter into the remaining side of the prepared pan, smoothing to create a level surface. Tap pan on the countertop to reduce air bubbles.
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.
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 the cake easier to work with.
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 the blue section is on top. Brush the long side of one stack with melted marmalade.
Press sides together. Trim ends of cake stacks evenly.
Knead and roll out fondant to an 8x10-inch rectangle, according to package directions.
Brush top of cake stack with marmalade. Place cake stack, marmalade side down, in center of fondant sheet. Brush all remaining sides of the cake stack with marmalade.
Wrap cake with fondant, pressing and smoothing fondant so it adheres to the cake. Turn cake over. Fold and tuck ends of fondant to keep the cake moist. Wrap securely in plastic wrap, making sure plastic is in contact with fondant to prevent it from drying out.
Just before serving, unwrap the cake. Using a straight edge such as a plastic ruler, press down diagonally on fondant every ½ inch to create a diamond pattern. Garnish diamond pattern with edible blue sugar pearls, if desired.
Using a long serrated bread knife, trim ends, and cut cake into 8 slices, using a gentle sawing motion.