Sunday, July 17, 2016

10 Simnel Battenberg cake

Grease a 20cm square baking tin. Measure a double layer of foil long enough to line the base and 2 sides of the tin with 20cm excess. Fold a 10cm pleat in the centre (step 1). Push the foil into the tin, making sure the pleat is in the centre and the corners are nice and sharp (step 2). Line the 2 halves of the tin by putting a long strip of baking parchment in lengthways over the foil (step 3). Criss-cross another strip widthways to completely cover the foil (step 4). Repeat to line the other compartment. You now have two compartments for the different colours.


Heat oven to 180C/160C fan/gas 4. Put the butter and sugar into a bowl and, using an electric whisk, beat until light and fluffy. Beat in the eggs, one at a time, then beat in the flour, baking powder and almond extract. The batter needs to be dropping consistency (it should fall off a wooden spoon). If it is a little thick, add a drop of milk and continue to beat.


Halve the batter by weighing and dividing equally into separate bowls















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