Istock-baking-madeira-cake

Basic 15cm round madeira cake

A light yet firm texture makes this classic sponge perfect for an iced design

By , 17 May 2017

(10 votes)

Basic 15cm round madeira cake
  • 1 Hour 25 Mins

  • Serves: 10

Nutritional Info
Each 73g serving contains
  • Energy

    1237KJ

    296KCAL

    15%
  • Fat

    16.3g

    high

    23%
  • Saturates

    9.6g

    high

    48%
  • Sugars

    17.7g

    high

    20%
  • Salt

    0.23g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1695kJ/405kcal.
Ingredients
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs, beaten
  • 1tsp vanilla extract
  • 175g self-raising flour
  • 25g plain flour
  • 15cm round cake tin
Method
  • Preheat your oven to 160C/140C Fan/Gas 3. Grease and line the cake tins with baking paper.

  • Beat the butter and sugar with an electric hand-whisk until pale and creamy.

  • Gradually add the eggs and vanilla extract, whisking between each addition, until well combined.

  • Sieve both types of flour together into the bowl, then gently fold into the mixture using a large metal spoon.

  • 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. 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.

  • 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.