Battenberg cake (gâteau de Battenberg)

Instructions

1. Preheat the oven to 180 °C (gas mark 4) and line a 20 cm square tin with baking paper, folding a strip of paper to divide it in two.
2. Beat the butter and sugar until pale and creamy, then add the eggs one at a time with the vanilla.
3. Add the sifted flour and baking powder and fold in gently.
4. Split the batter in two: colour one half pink with the food colouring, leave the other half plain.
5. Pour each batter into one side of the divider and bake for 30 to 35 minutes. Let cool, then turn out.
6. Cut each cake in half lengthways, then assemble the four strips in a chequerboard pattern, sticking them together with apricot jam.
7. Roll out the marzipan into a thin rectangle on a floured surface, brush it with jam, and wrap the cake in it, pressing firmly.
8. Trim the ends and chill for 1 hour before slicing.