Madeira Cake Help!

Baking By Nickidisney Updated 18 May 2012 , 3:04pm by Nickidisney

Nickidisney Posted 13 May 2012 , 7:01pm
post #1 of 5

Hi All

I have been frantically searching for a recipe for a 12" square madeira sponge cake. The recipe from my mums' book is for a 5.25"-6" round tin. I've been looking on the internet and so far have 3 completely different recipes.

Can someone please advise me what the best recipe would be.

I need to bake this one evening and then decorate it the next day - is that long enough for the cake to sit before decorating, or am i best to bake it the week before?

Thanks for your help.


4 replies
auzzi Posted 13 May 2012 , 11:23pm
post #2 of 5

Check out Lindy Smith's site for more in-depth information:

Lindy Smith Madeira Cake
27 oz Unsalted Butter
27 oz Caster Sugar
27 oz Self Raising Flour
13 1/2 oz Plain Flour
13 1/2 Large Eggs [go with 14]

12 inch square madeira cake
2 1/4 to 2 1/2 hours
160 degrees Celcius
325 degrees Fahrenheit
Gas Mark 3

Add milk to obtain droppping consistency if necessary.

Nickidisney Posted 14 May 2012 , 9:12pm
post #3 of 5


Perfect, thank you so much for this recipe. I'll use this one.

Really appreciate your help


chocolatefudgecakefan Posted 15 May 2012 , 11:28am
post #4 of 5

Give this recipe 24 hours to settle before decorating. This recipe will last 2 weeks.

Nickidisney Posted 18 May 2012 , 3:04pm
post #5 of 5

Hi All

Thank you, thank you, thank you!!!! icon_biggrin.gif

I've just baked my first Madeira sponge cake and it has come out perfect. It is currently wrapped and in the freezer until i decorate it in 10 days time.

Really appreciate all the feedback from you with help on which recipe to use and all the other helpful advise.

I will post a picture or two once i have it decorated - fingers crossed it comes out ok.

thanks again

Nicki icon_biggrin.gif

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