Friday, 27 February 2009
This recipe for MADEIRA CAKE works every time I make it and it is so easy too. I usually make MADEIRA CAKE for birthday cakes as it is easy to work with (it is firm, as oppose to sponge cakes) when using BUTTER or royal icing. I made this cake for my son’s birthday recently.
Ingredients – for 18 cm square tin or 20 cm round tin
350 g plain flour
2 tsp baking powder
250g softened margarine (I used softened butter)
250g caster sugar
4 xl eggs – beaten
1 1/2 tbsp lemon juice
Preheat oven to 160°C. Grease the tin and line the tin with double thickness of greaseproof/baking paper. Grease the paper and set the tin aside.
In a large mixing bowl, sift together the flour and baking powder. Add in the sugar; mix well with a wooden spoon.
Now add in the margarine/butter, eggs and lemon juice. Stir with a wooden spoon until well combined.
Now beat the mixture, either using the wooden spoon, vigorously for two mins or one minute using electric beaters on medium speed.
Spoon the mixture into the prepared tin and bake for 1 ¼ to 1 ½ hours. To test if baked, press lightly in the middle. If the cake springs back, it is baked. Or alternatively, test by inserting skewer in the middle of the cake. If it comes out clean, the cake is done.
Leave to cool in the tin for 5 mins and then turn onto a wire rack. Remove the lining paper and leave to cool. Iced with royal icing or butter icing, such as my BUTTER ICING.