Traditional Battenberg Cake

Bake two rectangular sponge cakes: one plain vanilla and one colored pink with food coloring.

Trim the cakes and slice each into two long, even rectangular strips.

Warm up apricot jam until runny and use it to 'glue' the strips together.

Arrange the four strips in a 2x2 checkerboard pattern (alternating colors).

Roll out a large sheet of marzipan on a surface dusted with powdered sugar.

Brush the outside of the cake block with more apricot jam and roll it tightly inside the marzipan layer.

Trim the ends to reveal the perfect checkerboard pattern and score the top with a knife.