Battenburg Sponge

This is another kind of almond cake, it is mixed with a combination method which gives it a little bit more stability then the one stage almond cake. This cake is usually made into two different colours and then arranged similarly to a checkerboard cookie.


Formula: yields two half sheet pans
225 g    Almond paste
150 g    Confectioners sugar
120 g    Egg yolks
55 g      Eggs, whole
5 g        Vanilla extract
180 g    Egg whites
75 g      Sugar
30 g      Cake flour
70 g      Melted butter, at room temperature


MOP: separated egg sponge

• Sift confectioners sugar
• Cream almond base with confectioners sugar, it will not form a paste but should incorporate roughly.
• Add yolks, yolks help the mixture emulsify, in thirds. This will smooth out and form a paste.
• Add whole eggs and flavouring to the paste. When paste forms stop mixer. Set aside.
• Sift flour, twice. Set aside.
• Make meringue with egg whites and sugar. Bring it to a soft peak.
• By hand, fold in 1/4 of the meringue into the base, this will make the base less stiff.
• Fold in half of the flour, then 1/4 of the meringue, then the rest of the flour, then the rest of the meringue.
• Temper a spatula amount of batter into room temperature butter. This will lighten the density of the butter and help the butter not sink to the bottom of the bowl when folding it in.
• Fold the tempered butter into the base. Fold until uniform.
• Dive batter in two. 
• Pan one portion, run fingers along the edge and pop down on the counter.
• Colour the second portion slightly, remember that a little goes a long way with artificial colouring! 
• Pan the coloured portion, running fingers along the edge and popping down to release air bubbles.
• Put both half sheets on a full sheet tray and bake at 350°F (to 370°) until it springs back at your touch. Approximately 15 minutes.