Battenberg cake
A homemade Battenberg Cake, showing the typical chequered pink-and-yellow squares
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| Type | Sponge cake |
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| Place of origin | United Kingdom |
| Main ingredients | Flour |
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Battenberg or Battenburg is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow (which also gave its name to Battenburg markings).
The cake is made by baking a yellow and a pink sponge cake separately, and then cutting and combining the pieces in a chequered pattern. The cake is held together by apricot jam and covered with marzipan.
While the cake originates in England, its exact origins are unclear, with early recipes also using the alternative names "Domino Cake" (recipe by Agnes Bertha Marshall, 1898), "Neapolitan Roll" (recipe by Robert Wells, 1898), or "Church Window Cake". The cake was purportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884. The name refers to the town of Battenberg, Hesse in central Germany and is the seat of the aristocratic family known in Britain as Mountbatten.
According to The Oxford Companion to Food, the name "Battenberg cake" first appeared in print in 1903. However, a "Battenburg cake" appeared in: Frederick Vine, Saleable Shop Goods for Counter-Tray and Window … (London, England: Office of the Baker and Confectioner, 1898).
The black and white checkers on emergency vehicles in the UK are officially referred to as Battenberg markings because of their resemblance to the checkered pattern of the Battenberg cake.
In the United States, there is a related confection called a checkerboard cake named because, as with a Battenberg cake, when it is sliced open it resembles the board for the game draughts, known in the U.S. as "checkers", which is played on a "checkerboard". A typical checkerboard cake is one that alternates between vanilla and chocolate flavoured sponge cake and has a very rich chocolate buttercream icing. Unlike the British Battenberg, it does not typically use marzipan and utilizes a special springform pan to get the desired effect.
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Wikipedia