Line a 20cm square tin with grease proof paper. Line it so there is a centre piece that splits the tin in half, or use some foil to make a block to separate the tin into two.

Heat the oven to 160C Fan / 180C.

To make your sponge, cream together your softened butter and sugar until light and fluffy.

Add in the rest of your ingredients, except your food colouring and mix together until combined (I use my electric hand mixer).

Split your mixture into two separate bowls evenly. Leave one bowl and in the other add some pink (or red and white mixed!) food colouring. If you are using supermarket food colouring your will need to make it more vibrant as the colour cooks out, if you use the one I recommend (see ingredients) then you will only need a little.

Place your cake mixture into your prepared tin - the pink mixture in one side and the plain mixture in the other. Bake in the oven for around 25-30 minutes or until cooked through - check with a skewer.

Allow to cool in the tin for around 5-10 minutes before placing on a cooling rack to completely cool.

Heat 5-6 tbsp of apricot jam in the microwave so that it is lovely and smooth for sticking together your cakes. Allow to cool.

Trim the edges of both cakes with a sharp knife and then evenly cut both cakes into strips. (I measure the height of the cakes and then use that as a guide for how wide each strip should be).

Once cut into strips, then trim the browned tops off - I don't trim the bottom as your strips will start to become too thin. You will need two strips of yellow cake and two strips of pink cake. Make sure all of your sponge strips are the same length as well.

Cover a large surface with a little icing sugar and roll out your marzipan. It will need to cover the entire Battenberg so will need to be at least 20cm square and around 0.5cm thick.

Brush the marzipan liberally with your now slightly cooled apricot jam, saving a little for later.

Place one of each colour sponge onto the marzipan (browned bottom facing up) and brush the tops with apricot jam (except the ends). Brush between the two coloured sponges so they stick together and then push them together.

Place the other two sponges on top, the other way round to give the checkerboard effect.

Very carefully roll up your assembled cake in the marzipan. Lift the marzipan up and over, try and keep it as tight to the cake as possible to reduce any gaps. Create a seam right in the middle and trim off any excess - this will be underneath so no need to be too neat.

Carefully flip the cake over and trim the cake at each end so there's no more excess marzipan.

Slice it up and enjoy!