We made Battenberg Cake with a Purple Sweet Potato twist - what a beauty it turned out to be!
Battenberg cake is a light sponge cake. On the outside, it looks like a long, square-faced cake, covered in marzipan. When cut open, you can see four squares alternately coloured pink and yellow. These coloured squares are made by dyeing half of the cake mixture pink, and half yellow. Each sponge is then cut into two long, uniform cuboids, and joined together with apricot jam to form one complete cake. Variations include adding coconut flavouring to the sponge cake and using lemon curd or raspberry jam in place of apricot jam.
Ameetha said on Twitter that someone should create something for the King's Coronation. It so happens that not so long ago, Chloe, our good friend in Kuala Lumpur made this particular cake and we thought there was no better time than now to share this historical cake, but as those of you who know us well, we like to add a little My Blue Tea flavour to it, by giving it a Purple Sweet Potato twist! You're going to love this recipe!
Battenberg Cake with Vanilla and Purple Sweet Potato Flavour
Ingredients for Vanilla Cake (4” x 4” square pan):
3/4 cup cake flour
1/4 cup sugar
Pinch of salt
1/2 tsp white vinegar
2 1/2 tbsp canola oil
1/2 cup water
1 tsp vanilla extract
Ingredients for Purple Sweet Potato Cake (4”x 4” square pan):
3/4 cup cake flour
1/4 cup sugar
Pinch of salt
1/2 tsp vinegar
2 1/2 tbsp canola oil
1/2 + 1/3 cup water
Ingredients for Buttercream:
75 grams dairy free butter (room temperature)
170 grams icing sugar
1-2 tbsp milk of choice (optional 1 pack 25gm Coconut Milk Powder)
Method:
(1) Mix all dry ingredients in a large bowl, set aside.
(2) Place all wet ingredients in a separate bowl, mix to combine well.
(3) Add the wet ingredients to the dry ones. Gently mix with a spatula until everything is incorporated.
(4) Repeat the same process for the purple sweet potato cake.
(5) Pour each batter into separate baking tins, lined with parchment paper.
(6) Bake the cakes at 170 degrees Celsius for 30 minutes.
To make buttercream:
Simply cream butter, icing sugar and sweet potato powder until smooth and silky. Adjust the consistency with milk.
Assemble and Enjoy!
BATTENBERG CAKE: BAND OF BROTHERS?
How did the Battenberg Cake come about? The Battenberg cake is a classic British dessert that originated in the United Kingdom in 1884. It was created in honor of the marriage of Princess Victoria to Prince Louis of Battenberg. Throughout history this cake has also been called church window cake, checkerboard cake, domino cake, Neapolitan Roll. Thing is, there is no known evidence to support this theory. A recent variation of the story says that the four squares of the cake represented Prince Louis of Battenberg and his three brothers.
The earliest recipe was supposedly published by Frederick Vane in 1898. This recipe called for a cake with not four but nine squares. Perhaps that was just too much work and nowadays we know the Battenberg Cake as one with four squares. This cake began to be mass produced in the years before the Second World War.
We are simply in love with the pretty cakes and bakes by Chloe! Check out her amazing creations!
Top left : Pandan Avocado tart, Purple Sweet Potato Sable, Blue Butterfly Tart, Purple Sweet Potato Tart, Ombre Rose Chia Seed and finally Butterfly Pea Swirl loaf.
Recipes for Pandan Avocado Tart , Butterfly Pea Tart and Ombre Rose Chia Seed are published on our website link. Check them out, and many more to whet your appetite! Happy baking everyone!
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