Battenberg Cake Recipe (Checkered Cake)

Preheat the oven to 175°C. Grease the cake mold and line the base with baking paper; If you have a divider that allows you to divide the dough into two compartments for a checkered look, use it.

Beat the butter and granulated sugar for 2–3 minutes until light in color. Rising the mixture tightens the texture of the cake.

Add the eggs one by one and beat briefly after each addition. Stir in the vanilla at this stage.

Mix flour, baking powder and salt in a separate bowl. Add this mixture to the dough in 2-3 times.

If the dough is too thick, add 2–3 tablespoons of milk and mix with a spatula. Aim for a consistency that is not runny but falls heavily off the spoon.

Divide the dough into two equal parts. If you want, you can leave one part plain and color the other lightly (without adding additional ingredients). Spread into two compartments and bake for 35 minutes, until a toothpick comes out clean.

Remove the cakes from the mold and cool completely on a wire rack. Then cut each into long strips; square cuts are important for the checkered pattern.

Beat the egg white. Add lemon juice and water. Add the powdered sugar little by little and obtain a smooth, spreadable glaze; Adjust consistency with second measure of powdered sugar if necessary.

Apply a thin coat of glaze to the sides of the strips. Join four strips (2x2) in a checkered pattern and press gently; Align the edges.

Coat the top and sides with very thin glaze. Let it rest for 20-30 minutes and wait for the glaze to set. Slice and serve.