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.
Nickidisney
Check out Lindy Smith's site for more in-depth information:
http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/
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.
Hi
Perfect, thank you so much for this recipe. I'll use this one.
Really appreciate your help
Nic
x
Hi All
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.
thanks again
Nicki
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