This recipe is similar to a simple sponge cake, but produces a slightly more dense cake that is alot more moist. I dont think i’d ever do a basic sponge cake again after trying this! I have no idea why it’s called a Madeira cake, but it seems to be the staple recipe for a cake you want to carve.
It carves far easier than any other recipe i’ve tried and i think its the part plain/part self raising that gives it the extra flexibility that some cakes lack.
I made it at the weekend for the second tier of my Mum’s wedding cake and was surprised just how nice it was! Much nicer than a normal sponge for some reason, and definitely the easiest to carve out of all three tiers.
I used buttercream with it, but ganache or fondant icing would go just as well.
Here’s the recipe (For a 10inch pan)
500g of Unsalted (sweet) butter
500g of caster sugar
500g of Self-Raising flour
250g of plain flour
9 eggs.
Method.
Preheat the oven to 160 degrees C/325 degrees F/Gas 3.
Grease and line the cake tin with baking parchment.
Cream the butter and sugar together in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon. Add the flavouring, if using.
Transfer to the lined bakeware and bake for 1 1/2 hours. . Baking time will depend on your oven , the cake tin used and the depth of your cake. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the middle will come out clean.
Recipe: Lindy Smith
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do you think this receipe would work well with a giant cupcake silicon mould?
yes, I think so. It’s a recipe designed for cake carving so it’s a good strong bake. I’ve not tried it in a giant cupcake mould though so i’m only guessing. x
hi
made this and was pleased with results, but was wondering if i left out 50g of the plain flour, added zest of two lemons do you think it would make the sponge that bit lighter the lemons obviously are for taste,also was thinking about adding the glycerine i read about in a previous recipe.be grateful for your opinion on this thanks lynn
Hi Lynne,
Give it a try! Let me know how it works out for you and if you like the result i’ll add an edit to the recipe with your version. Madeira cake is primarily used for carving, so it does need to be dense. However another version of it could be wonderful it’s it’s own right. xx
Hi there
is this receipe for a 10inch round or square as i need it for a square?
x
Hi Hayley, this is for a 10 inch round. xx
hi could someone plz give me the recipe for a 8 inch and 11 maderia plz asap many thanks x