Battenberg cake
A two-coloured sponge cake, baked in an oblong tin, usually covered with almond paste; named in honour of the marriage of QueenVictoria's granddaughter to PrinceLouis of Battenberg, 1884.
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A two-coloured sponge cake, baked in an oblong tin, usually covered with almond paste; named in honour of the marriage of QueenVictoria's granddaughter to PrinceLouis of Battenberg, 1884.
Battenberg cake (or window cake) is a light sponge cake which, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The cake is covered in marzipan and, when sliced, the characteristic checks are exposed to view. These coloured sections are made by dying half of the cake mixture pink, and half yellow, then cutting each resultant sponge into two long, uniform cuboids, and joining them together with apricot jam, to form one cake.
The origin of the name is not clear, but one theory[citation needed] claims that the cake was created in honour of the marriage in 1884 of
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![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
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