McDougalls Battenburg

Method

• Grease or line 2 deep sided, 8" x 13" baking trays.
• Place the McDougalls Deluxe Sponge Mix in a mixing bowl and select the whisk attachment.
• Pour in the 'stage 1' oil & water, gradually over 1 minute, whilst mixing on a slow speed and then scrape down.
• Mix for a further 4 minutes on a medium speed and scrape down.
• Add the stage 2 water, gradually over 1 minute on a slow speed and mix for a further 2 minutes on slow.
• Divide the batter into 2 and in 1 add a few drops of red food colouring.
• Pour the cake mixtures into the seperate trays.
• Bake in a preheated oven at 160°C for 25 minutes, until the surfice begins to brown, or until a skewer runs cleanly through the cake.
• Allow to cool completely before slicing.
• Trim each cake and cut into 12 equal square lengths 7.5" x 1"
• In a small pan, add the water to the jam, bring to the boil and sieve.
• Whilst still hot, brush 1 side of sponge with the jam and stick to an alternate coloured sponge.
• Repeat this process until you have 4 pieces in a larger square and 6 Battenburg's and trim either edge. Do not brush the outside of the sponges yet.
• Roll out the marzipan 3mm thick and to the length of each Battenburg, ensuring that it's just over 9" wide and you have completely straight sides.
• Brush one side of the cake with the jam and stick in in the centre of the marzipan.
• Brush the remaining 3 sides of the cake and wrap the marzipan around.
• Where the marzipan overlaps slightly, seal with a little water and smooth by rubbing with a litttle icing sugar.
• Slice each Battenburg into 7 x 1" slices and serve.