Hello fellow bakers,

Does anyone have a recipe for a 10inch vanilla madeira cake please

I have never made a madeira cake.  From what I know about it sounds similar to American pound cake. What do you think, is it similar to pound cake, or not?

Hi yes I think so

Hi yes I think so

Traditionally American pound cake contained 1 pound of butter, sugar, eggs and flour. That makes it the same as an English Victoria sponge. It is delicious but a bit too soft to cope with fondant and too crumbly to carve. Madeira cake has extra flour which makes it stronger. 

This one is good. https://lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/ and contains a guide to scaling up. 

Hi I use Victoria sponge for all my cakes and find it holds up really well with fondant. So that’s an option for you.