'V' Battenburgh cake

• 1 *Basic Sponge mix*
• 100 grams (4oz) margarine
• 100 grams (4oz) caster sugar
• 100 grams (4oz) self raising flour
• 2 eggs

1. cream margarine and sugar till light and fluffy.
2. Beat in eggs one at a time, adding a little flour with each.
3. grease a 22x18 cm battenburgh tin (or similar sized tin divided in two by greaseproof paper)
4. Place half of mixture into one half of tin, colour remainder pink and place in the other half.
5. I should have used more pink colouring as It's more yellow than pink.
6. Bake in a moderate oven 180'C, 350'F for 30-35 minutes.
7. when cool, cut each piece in 2 lengthways and sandwich together with jam or lemon curd.
8. you could make your own almond icing, I used a ready made one.
9. Roll out icing to required size sprinkled with icing sugar(confectionary) sufficiently large to wrap round the whole cake, brush with jam or lemon curd.
10. wrap the icing round the cake, and turn over with Join underneath trim ends looks better.
11. Mark a diamond pattern on top and decorate with cherries and angelica (if liked) I couldn't find any so i used decorating leaves instead .

basic, margarine, caster sugar, flour, eggs

Taken from cookpad.com/us/recipes/333362-v-battenburgh-cake (may not work)