6 to 12″ in 60 seconds: Madeira cake ingredients
I have to say that I have been bowled over by how many questions I have been asked about Madeira cake since I started this blog. I mean if you check out mythere are over 200 comments! So I shouldn’t have been surprised by the response to last weeks post on how to adapt ingredient amounts for different with a 10″ recipe along side. But there you have it. I was surprised. As promised in last weeks post, here is the chart with all the ingredients you need to make a Madeira cake from a 6″ all the way up to a 12″. I can’t fit a 14″ in my oven so I don’t possess a tin that size so if anyone needs the ingredients for that you’ll have to measure the volume in ml so that it is 3″ deep and let me know what it is! Then I can work out the rest.
This chart is for ROUND Madeira cakes that are 3″ deep so you can slice them in half to fill if you want to. (Buttercream measurements for different size cakes are being calculated now after a reader requested them. So, no more leftovers to devour for me then! Watch this space.)
Madeira Cake Ingredients
(this chart was revised on 27th April 2015)
I’ve also had a few questions about the ingredients on my first . That recipe was also for an 8″ round cake but the depth of that cake only came out to 2″ deep. The ingredients above will give you a much deeper 3″ cake. That’s why there’s a difference in the quantities of the ingredients. As I have got more experienced I have tested out other ideas and I think I’ve nailed the Madeira cake recipe now. Another two things to note are that I used to only use butter in this cake as I thought that would taste better but as my mum uses butter and margarine combined I tried that out and the result is a much lighter and more moist cake. The other tip she gave me was to mix in the flour and water in three goes. If you add all the flour then all the water you get a cake with lots of air holes in it and it tends to be drier than if you add them alternating for three goes. Small things = big benefits in baking!
How to make Madeira cake
- Line the cake tin with baking paper. I use sunflower oil to grease the tin so the cake stays soft. Butter tends to bake too quickly giving you a harder cake on the outside.
- Pre-heat your oven to 180ºC (Fan oven160ºC)
- Start by creaming the butters together then add the sugar and beat till it’s pale and fluffy.
- Very slowly add the eggs – a spoonful at a time. Add a spoon of the flour to prevent curdling if necessary. Add the vanilla essence and mix.
- Sieve the flour and baking powder into a separate bowl and have the hot water ready. Add the flour and water in three goes. This produces the fluffiest and most moist cake rather than adding all the flour then all the water.
- Bake for time stated on the chart for your size cake tin or until a skewer comes out of the centre clean.
- Don’t open the oven door for the first 30 minutes. It will make the cake sink.
- Leave the cake to cool on a wire rack for 15 minutes before turning out of the tin carefully.
Happy baking bakers
P.S. I wish I had £1 for every time I misspelt Madeira!!!
P.P.S. I’ve been re-testing these cakes for the timings which have been taking much longer than originally stated – sorry guys. I’ve just got the 10″ left to test so if you’re baking that size just keep an eye on it after an hour. I’ll be testing the 10″ just as soon as I have more room in my freezer!