Traditional Battenberg is given a bakeover with this chocolate, rose and raspberry chequerboard cake
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Achieving a graphic finish to your Battenberg gateau
This cake uses the same method as our Peek-a-boo Battenberg cake, but with a glamorous flavour twist. You can use templates to cut the circles from your sponges, but if you have time, buy a 12cm and 6cm biscuit cutter instead – the ‘cut’ is more precise with these, allowing the cakes to fit back together more neatly, which gives a more graphic finish.