Chocolate and Orange Battenberg

Instructions

1. To make the sponges: sieve the flour and baking powder into a large bowl. Add the softened butter, sugar and eggs and beat until light and creamy
2. Divide the mixture into 2 bowls, to one bowl add the orange zest, juice and colouring (if using). To other add the cocoa mix.
3. Pour the mixtures into the prepared tins and place in middle of the oven to bake for approximately 25 mins. They should be springy to touch.
4. Turn the sponges out and cool thoroughly. Trim to ensure the edges are sharp and both sponges are of equal size.
5. Place one sponge on top of the other and with a bread knife or similar, cut in half vertically to create 4 equal strips. See pictures in 'how to' tab. Practice placing the strips together to create a chequer board effect
6. Practise making the chequerboard effect by alternating the strips. When satisfied assemble by using the softened chocolate spread on the inside edges of the sponges to glue them together.
7. Roll out the fondant large enough to cover the cake using a little icing sugar to prevent it sticking to the work service.
8. Warm the marmalade and pick out the peel, and brush over the outsides of the sponge. Place on the fondant and wrap carefully around. Place the sealed side underneath. Smooth each side gently with a rolling pin, and trim either end to neaten up.

• Servings : 8
• Recipe Type : Teatime Treats
• Ingredient : chocolate, Eggs, Marmalade, oranges