How to make a Battenberg cake
Brighten up your tea time with this classic British chequered treat. This pretty Battenberg cake is light, fluffy and actually very easy to make at home - just follow these easy steps and don't forget to take the handy ingredients list at the bottom with you when you're next shopping.
Ingredients
We've prepared a simple shopping list so you can easily get all you need to make this pretty cake. Be sure to note down the ingredients or take a screenshot before heading to the shops.
Ingredients:
Line the tin
for full recipes please see : realfood.tesco.com
Ingredients
We've prepared a simple shopping list so you can easily get all you need to make this pretty cake. Be sure to note down the ingredients or take a screenshot before heading to the shops.
Ingredients:
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour, sifted
- 1 level tsp baking powder
- ¾ x 10g tube pink food colour gel
- 115g apricot jam
- Icing sugar, for dusting
- 1 x 500g pack natural marzipan
Line the tin
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm (8in) square tin. Cut nonstick baking paper into a 30cm x 20cm (12in x 8in) rectangle. Fold in half across the long side, unfold and line the base of the tin, using the excess to make a pleat in the centre creating two areas.
- Using an electric whisk, beat 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract, until pale and fluffy. Add 3 large eggs, one at a time, beating well, then fold in 200g sifted self-raising flour and 1 level tsp baking powder. Transfer the mixture to a bowl set on some kitchen scales, then weigh out half and colour with ¾ of a 10g tube pink food colour gel.
for full recipes please see : realfood.tesco.com
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