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55Total Time
30Prep Time
25Bake Time
A challenge

Raspberry, Lemon & White Chocolate Battenberg

About the bake

An interesting flavour combination and fabulous twist on a traditional battenberg. This cake would make a lovely show stopper at an afternoon tea or dinner party and featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

55Total Time
30Prep Time
25Bake Time
A challenge


  1. 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.

  2. 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.

  3. 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.

  4. Step 4:

    Mix into your other bowl the dried raspberries, liquor and colouring to make a nice pink colour.

  5. 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.

  6. Step 6:

    Trim the sponges into four slices, each the same width as the sponge height.

  7. Step 7:

    Roll the white modelling chocolate using a textured rolling pin.

  8. Step 8:

    Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.

  9. Step 9:

    Repeat this process, alternating the colours.

  10. Step 10:

    Carefully wrap the stacked sponge up tightly, leaving the joint underneath.


  • For the sponge

    • 350g Butter (unsalted) (soft)
    • 350g Billington's Unrefined Golden Caster Sugar
    • 280g Allinson's Self Raising Flour
    • 100g Almonds (ground)
    • 1 tsp Baking powder
    • 6 Egg(s) (free range)
    • 2 tsp Vanilla bean paste
    • 2 tbsp Raspberries (freeze dried pieces)
    • 2 tbsp Confit lemons (cubes)
    • 2 tsp Raspberry liqueur
    • 2 tsp Lemon extract
    •  Pink food colouring (a few drops)
    •  Yellow food colouring (a few drops)
  • For the coating

    • 150g Raspberry jam
    • 500g White chocolate (modelling chocolate)
  • For the decoration

    •  Raspberries (fresh)
    •  Icing sugar (to dust)


  • 2 x 20cm square cake tins
  • Mixing bowl
  • Rolling pin
  • Pastry brush

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