Afghanistan veteran with medals and child
16 September 2014

TV's Fabulous Baker Brothers support the Big Brew Up

TV’s Fabulous Baker Brothers have lent their support to SSAFA by sharing their recipe for the great British classic Battenberg cake.

TV's Fabulous Baker Brothers support the Big Brew Up for SSAFA

Tom and Henry Herbert, TV’s Fabulous Baker Brothers and the team behind the family-run Hobbs House Bakery in Bristol, have lent their support to the SSAFA Big Brew Up.

The brothers have generously shared with us their recipe for the great British classic Battenberg cake so why not have a go at baking one for your Big Brew Up event? Let us know how you get on! Our annual tea party, which runs from October 6-12, encourages people to get together with friends, family and colleagues to put the kettle on and make a big difference to the lives of our Forces and their families.

Head to to sign up for your tea party.

Now here’s the Fabulous Baker Brothers’ recipe for Battenburg Cake. Happy baking!

The Fabulous Baker Brothers’ Battenberg

The Brothers say:
We have used a Battenberg cake tin which has 4 removable compartments and can be purchased from online. Alternatively you could use a plain tin with the same dimensions and cut the sponge yourself.


The Fabulous Baker Brothers battenberg cake

  • 175g soft butter
  • 175g caster sugar
  • 140g self raising flour
  • 50g ground almonds
  • 1/2 tsp baking powder
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Pink food colour
  • Melted butter for greasing the tin
  • Disposable piping bags
  • 250g Marzipan
  • Cornflour for dusting
  • Apricot jam


  1. Pre heat your oven to 160 degrees.
  2. Brush the inside of the tin including the removable compartments with melted butter, then lightly coat with flour, tap out any excess.
  3. Put everything into a mixing bowl except the vanilla or almond essence, and using the paddle attachment beat together till you have a fluffy pale mixture, scraping down the sides in between to make sure it's all mixed in together.
  4. You can do this by hand if you don't have a mixer, but you will need a lot of elbow grease!
  5. When that's done, take roughly half of the mix out and decant into a separate bowl, add the vanilla extract into one half and mix to combine, then scrape into a piping bag and pipe into two of the compartments of your tin, as evenly as you can. I use a bag for neatness and precision, but you can spoon the mixture in alternatively.
  6. Mix in the almond extract and pink colour into the other half, just using a tiny amount of the colour, until you get the shade you are happy with then as before pipe into the other two compartments.
  7. Bake for about 25 minutes until well risen and golden.
  8. Leave to cool slightly on a cooling rack, then using a palette knife go around the cake in case any has stuck to the sides but it should have come away from the tin already.
  9. Leave to cool completely before decorating.

Assembling the cake

  1. Once cool, gently warm the apricot jam with a tablespoon of water to thin it down slightly.
  2. Roll out the marzipan straight onto a sheet of baking parchment dusted with corn flour, this will make it easier to roll at the end. Use the tin as a guide but you basically want it slightly longer than the length of the cake, and 4 times the width.
  3. Aim for around 10" x 15" this then gives you a little bit extra to play with.
  4. Once you have the marzipan rolled out you can start building the Battenberg. The sponge should be pretty square, so if any of the top edges are a little dome shaped from from the oven level them off before you start assembling them.
  5. Start by using a pastry brush to brush some of the warm jam straight onto the marzipan, roughly the size of two strips of the sponge. Then place one vanilla strip onto the jammy marzipan, brush the entire sponge strip with warmed jam, then place a pink sponge strip next to it, and cover it too with jam.
  6. Then place the remaining plain strip on top of the pink and repeat with the jam, lastly do the same with the remaining vanilla strip. You should now have all four strips of sponge, stuck together and completely covered with jam.
  7. Take hold of the baking parchment at the end furthest from you, with both hands, and lift it up so that the Battenberg tips towards you, and keep going until the marzipan joins together, you can then smooth the sides and make sure that the marzipan has glued itself to the sponge using the paper to do this, then cut off any excess bits of marzipan with a sharp knife.
  8. You can eat it straight away!

Find the Fabulous Baker Brothers' Battenberg recipe and get more delicious recipes on their website.