Madeira Sponge

2.11.09 120

Madeira cake recipe Ingredients for 8″/20cm round deep tin

  • Salted Butter                   8 0z (225g)
  • Caster Sugar                   8 oz (225g)
  • Eggs (large)                     5
  • Self-Raising Flour           8 oz (225g)
  • Plain Flour                      4 oz (225g)
  • Lemon Juice                   1 1/2 tbsp
  • Bake for approx 1 1/4 hrs
  1. Preheat oven Gas 3/160 oC.  Grease & double line tin with greaseproof paper.
  2. Cream butter & sugar together until light & fluffy and pale in colour.  Beat in the eggs, one at a time, following each one with a spoonful of the sifted mixed flours.
  3. Fold in remainder of sifted flour, followed by the lemon juice.
  4. Turn the mixture into the prepared tin, level the surface and bake in the oven for the time given or until well risen, firm to the touch & golden brown. Surface cracks will appear on the top. Test with skewer to ensure cooked.

This Wedding Cake had a madeira top cake, filled with buttercream & jam, which was iced in sugarpaste & decorated with sugarcraft roses.  This is a firm sponge & good for decorating, however it can be a little dry so I always brush each layer with a vanilla sugar syrup to make it more moist.