Madeira Cake recipe, easy, basic, buttery-ish, and great for cake decorating with fondant or sugarpaste because of its sturdy nature.
- 220g (7 3/4 oz) regular salted butter
- 220g (7 3/4 oz) caster sugar
- 250g (2 cups) plain flour
- 2 Tbsp evaporated milk
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla paste
- Preheat oven to 160˚C (fan 140˚C)/320˚F.
- Line and grease your cake tin as required.
- Sift the flour and baking powder.
- Place the butter and sugar into a deep mixing bowl (tabletop mixer is great) and beat until light and fluffy, about 2-3 minutes.
- Add the milk and vanilla and beat to mix thoroughly.
- Add the eggs, one at a time, adding a tbsp of flour with each one and beat for a minute, until well incorporated, before adding the next one. The flour will stop your batter from curdling.
- Add the flour and mix on the lowest speed until just combined. Don’t over mix.
- Pour the cake batter into the prepared tin. I like to lift the tin and firmly tap the base on a firm surface, to level and pop a few bubbles.
- Bake for 1 hour. Insert a skewer in the middle of the cake, if it comes out clean, it’s done.
- Let cool before taking out.
Nutritional information is for the plain cake, without any icing added.
- Category: Cakes
- Method: Easy
- Cuisine: British
- Serving Size: Makes an 8"/20cm round cake. Serves 12