Madeira cake is similar to Victoria sponge cake. The main difference between these two cakes is addition of more flour to Madeira.
Madeira got it’s name ‘Madeira cake’ because it was traditionally served with a small glass of Madeira wine. If you want to carve or ice cake use this recipe over sponge cake as Madeira cake has a denser texture than sponge cake and holds it’s shape when iced. It is delicious and last in the freezer for months and when defrosted will be fresh.
Like the sponge cake recipe HERE you can’t get this wrong if you follow instructions.
150g ( 2/3 cup) Butter
150g (3/4 cup) granulated sugar
220g (1 and 3/4 cup) plain flour
2 teaspoon baking powder
Grated lemon zest (Optional)
Few drops Vanilla extract
Measure all ingredients ready
Grease and line the bottom of the baking pan with baking sheet.
Sift the plain flour and baking powder in a bowl and set aside.
In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.
Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.
Stop the electric mixer and carefully fold flour into the mixture with a spoon. It’s important you do not over mix the batter after folding in the flour as your cake will be dense and hard if you do so.
Pour batter into lined baking pan and bake in pre heated oven at 160degrees (gas mark 3) for 40minutes or till cake is done.
K’s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.
When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.
Remove the baking sheet from the base.
There you have Madeira cake.