Beat And Bake Madeira Cake Recipes
RECIPES
Looking for a tasty and versatile sponge recipe? This madeira cake recipe is the one for you. The ideal type of sponge for tiered cakes, as the sponge is strong enough to keep the cake sturdy when stacked. Decorate with fondant for a birthday celebration or special occasion or alternatively enjoy plain with a cup of tea. Click through our photos for step by step images on how to decorate.
Time 55m
Yield 1
Number Of Ingredients 26
Steps:
- Step 1:Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Grease a 7" circular sandwich cake tin.Step 2:In a large bowl, beat the butter and sugar until light and fluffy. Gradually add in the eggs.Step 3:Sift the flour and baking powder together and fold into the mix to make a soft mixture, add in the vanilla extract and gradually add the milk.Step 4:Spoon the mixture into the tin and bake for 30-35 minutes, or until springy to the touch. Leave to cool on a wire rack.Step 5:Once cooled, trim the top of the cake sponges to make them flatStep 6:To make the buttercream beat together the butter, icing sugar, milk and vanilla extract until light and fluffy Step 7:Spread a layer of buttercream on top of one of the sponges, then spread over the jam. Place the second sponge on top and spread the remaining buttercream around the top and edges of the cake, completely coating the cake in buttercream. Step 8:Knead the fondant for a minute or two to soften, then lightly dust a surface and rolling pin with icing sugar and roll out the fondant into a circular shape large enough to cover the top of the cake and sides. Step 9:Using your rolling pin gently lift the fondant on top of the cake and smooth down the top and sides with your hands or a smoothing tool. Trim the excess fondant with a small sharp knife and neaten the edges.
BEAT AND BAKE MADEIRA CAKE
Whenever I need something sweet in a tearing hurry I fall back on this lifesaver! Quick as a wink to mix together, nice and moist and needs no icing.
Provided by Bokenpop aka Mad
Categories Breads
Time 53m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put all ingredients in a bowl and beat for 3 minutes- NO LONGER.
- Pour into greased loaf pan and bake for 40 - 55 minutes.
Nutrition Facts : Calories 318.9, Fat 19.5, SaturatedFat 11.7, Cholesterol 117.9, Sodium 274.4, Carbohydrate 28.9, Fiber 0.9, Sugar 0.8, Protein 6.6
VANILLA MADEIRA CAKE
This Madeira cake has a firm crust but a light and moist inside with a generous hint of vanilla.
Provided by shannoncody
Categories Desserts Cakes Sponge Cake Recipes
Time 1h45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
- Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
- Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
- Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
- Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 40.2 g, Cholesterol 115.5 mg, Fat 19.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 11.6 g, Sodium 240.9 mg, Sugar 19.1 g
MADEIRA CAKE
This classic British Madeira cake is often served with Madeira wine, which is how it got its name. Similar to a pound cake, it is commonly flavored with lemon and can also be served with tea or other sweet liqueurs. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Line bottom of a greased 8x4-in. loaf pan with parchment; grease parchment., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in lemon zest. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually add to creamed mixture., Transfer to prepared pan. Sprinkle with remaining 2 tablespoons sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 304 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 100mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BEAT AND BAKE SPONGE CAKE
I have tried other sponge cake recipes and they always flop for me. My mother use to make this when we were kids. She doubled the ingredients and made it in one of those large oven trays that often come with the oven. It never lasted long enough to come out of the tray! As a variation, you could add lemon or orange rind to the mix, or even granadilla seeds.
Provided by keribarr
Categories Dessert
Time 35m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180 deg Celsius.
- Grease 2 16cm tins.
- Put all ingredients into a bowl and beat slowly for 3 minutes.
- When well mixed pour into the tins and bake for 25-30 minutes until golden brown.
- Ice with your favourite recipe and flavour.
Nutrition Facts : Calories 431.6, Fat 29.1, SaturatedFat 5.9, Cholesterol 110, Sodium 527.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1, Protein 8.5
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