Raspberry, Lemon & White Chocolate Battenberg
Method
Step 1:
Pre heat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line 2 x 20cm square tins.
Step 2:
Beat all the ingredients together until it becomes smooth and spoon half of the mixture into one bowl and the other half in to another.
Step 3:
Mix into one of the batters the lemon extract and the lemon bits then add the food colouring to get a nice bright yellow colour.
Step 4:
Mix into your other bowl the dried raspberries, liquor and colouring to make a nice pink colour.
Step 5:
Spoon the mixtures into the two prepared tins and bake for 25 - 30 minutes until a skewer comes out clean. Leave to cool.
Step 6:
Trim the sponges into four slices, each the same width as the sponge height.
Step 7:
Roll the white modelling chocolate using a textured rolling pin.
Step 8:
Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.
Step 9:
Repeat this process, alternating the colours.
Step 10:
Carefully wrap the stacked sponge up tightly, leaving the joint underneath.
