I have been baking for 3 weeks now and have been reading and watching cake information as I have no clue whatsoever!! The only one I cant find and am really confused about is... When should I use Vanilla Sponge and when should I use Maderia Sponge instead??
Thank You So Much!
It very much depends on how your recipes turn out, but with my recipes, I find the Madeira is a bit denser and sturdier, so does better for carving, more elaborate designs or where the cake may be travelling a lot. The vanilla sponge is lighter and more delicate, so I would use it with subtler flavours.
Hope that helps!
AThank you so much! I'd love to try a bag cake and will use Maderia! Does is stay fresh longer than a vanilla sponge? Xxx