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.
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.
Perfect, thank you so much for this recipe. I'll use this one.
Really appreciate your help
Give this recipe 24 hours to settle before decorating. This recipe will last 2 weeks.
Thank you, thank you, thank you!!!!
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.