Guest Recipe: Caffè Latte Battenberg by Titchy Ton

We’re absolutely thrilled to be able to share with you a brand new recipe from blogger, musician and avid free from baker, Titchy Ton.

Her light and delicious Caffè Latte Gluten Free Battenberg is made with our Vanilla Sponge Mix, and is perfect for afternoon tea!

Caffè Latte Battenberg Recipe - Titchy Ton 1


Gluten Free Caffè Latte Battenberg by Titchy Ton

The Basics

Preparation Time: 15 minutes

Cooking Time: 20 – 25 mins

Serves/Makes: 1 Cake

Made Using: Gluten Free Vanilla Sponge Cake Mix

Ingredients

You will need one packet of Delicious Alchemy Vanilla Sponge Mix (400g) spilt into 190g and 210g portions.

For the Vanilla Sponge

  • 210g Delicious Alchemy Gluten Free Vanilla Sponge Mix
  • 100g softened butter (or dairy free alternative)
  • 2 eggs
  • 2 tbsp milk (or dairy free alternative)

For the Coffee Sponge

  • 190g Delicious Alchemy Gluten Free Vanilla Sponge Mix
  • 20g cocoa powder
  • 85g softened butter (or dairy free alternative)
  • 2 eggs
  • 2 tbsp milk (or dairy free alternative)
  • 1 tsp coffee extract

For assembling the cake

  • 400g ready to roll white marzipan
  • 3 – 4 tbsp cocoa powder
  • 3 tbsp apricot jam

You will also need

1 x 8 inch cake tin (square)

Method

Step 1

Preheat the oven to 180 degrees C/160 degrees Fan/Gas Mark. Grease and line a square tin with baking paper.

To save time (and washing up) I decided to bake both sponges in the same tin. To do this, I made a divider out tin foil and placed it down the centre of tin. The divider should fit snugly into the tin which and should be sturdy enough to stand up by itself. Make sure you grease the divider too so that you can remove the cake more easily.

Step 2

Firstly make the Vanilla sponge:  Place the vanilla sponge mix into a large bowl with the butter, eggs and milk, then beat with a electric hand mixer for 15 seconds. Scrape down the sides of the bowl then beat for a further 10 seconds.

Step 3

Next, make the coffee sponge: Place the vanilla sponge mix into a large bowl with the cocoa powder, butter, eggs, milk and coffee extract then beat with a electric hand mixer for 15 seconds. Scrape down the sides of the bowl then mix for a further 10 seconds.

Step 4

Carefully spoon the mixtures into the prepared tin ensuring the divider properly separates them.

Bake for 20 – 25 mins or until the sponges are firm to touch and a skewer inserted into the middle comes out clean. Leave the sponges to cool in the tin for 5 minutes before turning the them onto a wire rack to cool completely – If you attempt to assemble the cakes whilst they are still warm they will crumble.

Step 5

Once your cake has cooled, trim the tops with a sharp knife or a cake wire to ensure they are flat and even in height. Place the sponges on top of each other and trim the edges so that they are nice and neat. Cut the sponges in half, straight down the middle so you are left with four long pieces of sponge.

Step 6

Gently heat the jam in a pan or a microwave to make it easier to spread. Take one of the vanilla and one of the coffee pieces of sponge, brush the top and sides lightly with the apricot jam then place them side by side. Brush the next two pieces of sponge with jam and then place them on top so that they create the iconic checked pattern.

Step 7

Knead the marzipan in cocoa powder until it becomes a dark chocolate colour, then roll it out into a large square which is longer than the length of the cake and wide enough to wrap around the cake.

Make sure the cake is evenly covered in apricot jam to ensure that the marzipan sticks to the sponge. Place the cake onto the marzipan and tightly wrap it around the cake. Trim off the the excess marzipan to create neat edges and leave the ends exposed so that the checked pattern can clearly be seen.

 

Caffè Latte Battenberg Recipe - Titchy Ton 2

Prefer a more traditional gluten free Battenberg? Read Antonia’s blog and recipe here.

If you enjoyed this recipe, don’t forget to follow her on Facebook, Twitter and Instagram, and tell her we sent you!

Happy baking!

Posted in: Gluten Free Baking

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