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
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 SmithShare on Facebook