A lemon and chocolate Battenberg brought to life with buttercream sunflowers.
For the sponge cakes:
Make 1 layer of lemon sponge cakes, and 1 layer of chocolate sponge cakes.
Preheat oven to 180°C. Prepare 2 square cake tins.
Cream the butter and sugar until light and fluffy. Gradually beat in the eggs.
Add in flour and the lemon powder/cocoa powder.
Divide the mixture between the 4 tins and bake for approximately 25 minutes or until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
For the Italian buttercream:
Beat the egg white with a stand mixer, add sugar in, stop until it reaches stiff peaks.
Mix sugar and water in a small saucepan, heat to 116°C. Pour the sugar syrup into the egg white. Add butter in, mix until smooth.
For the modelling chocolate:
Mix white chocolate with light corn syrup.
Cut lemon cake and chocolate cake into small cubes.
Stack the cubes and glue them together with buttercream.
Cover the cake with a thin layer of modelling chocolate.
Pipe sunflowers with buttercream and arrange them on the cake.
This recipe has not been edited or tested by the Bake Off Food Department.
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