Recipes
Basic 20cm round madeira cake
This classic sponge has a light yet firm texture, making it the ideal base for an iced design
This classic sponge has a light yet firm texture, making it the ideal base for an iced design
(77 votes)
Cook: 1 Hour 40 Mins
Serves: 20
Price: 20p per serving
Nutritional Information
Each 73g serving contains
Energy
1237kj
296kcal
1237kj
296kcal
15%
Fat
16.3g
16.3g
Med
23%
23%
Saturates
9.6g
9.6g
Med
48%
48%
Sugars
17.7g
17.7g
High
20%
20%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1695kj/405kcal
Typical energy values per 100g:
1695kj/405kcal
Ingredients
350g unsalted butter, softened
350g caster sugar
6 eggs, beaten
2tsp vanilla extract
350g self-raising flour
50g plain flour
20cm round cake tin
Method
1
Preheat your oven to 160C/140C Fan/Gas 3. Grease and line the cake tins with baking paper.
2
Beat the butter and sugar with an electric hand-whisk until pale and creamy.
3
Gradually add the eggs and vanilla extract, whisking between each addition, until well combined.
4
Sieve both types of flour together into the bowl, then gently fold into the mixture using a large metal spoon.
5
Transfer the mixture into the tin, smooth the top with the back of a spoon and bake in the oven – time it according to the tin size (see left). The cake is done when it is golden brown, springs back when lightly pressed, and a skewer inserted into the centre comes out clean. If the top of the cake starts to brown too much before the centre is cooked through, gently lay a piece of baking paper over it to protect it for the rest of the baking time.
6
After removing the cake from the oven, leave it to cool in the tin for 15 mins then turn out, peel off the baking paper and cool completely on a wire rack.