Madeira Cake

Category: Bakery products
Kitchen: english
Madeira Cake

Ingredients

butter 300 grams
fine sugar or powder 300 grams
egg C1 4 pieces
self-rising wheat flour 230 gram
wheat flour / grade 70 grams
milk 30 milliliters
salt 1/4 teaspoon
vanilla taste
lemon zest 1 tbsp. the spoon

Cooking method

  • Madeira CakeAll foods should be at room temperature.
  • Beat soft butter with fine sugar, but better with powdered sugar until creamy. We do not neglect this moment. Beat thoroughly.
  • Madeira CakeDrive in eggs one at a time and beat. We introduce each next egg only after the previous one has well combined with the oil.
  • Madeira CakeAdd the zest.
  • Madeira CakeWe mix two kinds of flour, salt and vanilla. Sift into the oil mixture. I make the self-rising flour myself. For 140 grams of premium flour, I add a teaspoon of baking powder, mix and sift 5 times.
  • Madeira CakeWhisk briefly. It turns out a very lush mass.
  • Madeira CakePour in milk and whisk.
  • Madeira CakeThe dough should be very similar to biscuit. Airy and gentle.
  • Madeira CakeGrease the form with butter, sprinkle with flour and shake off excess flour. You can simply cover the bottom and sides with baking paper. We fill in the form by about half the volume.
  • Madeira CakeBake in an oven preheated to 150 degrees for about an hour. I divided the dough into 2 molds. I baked for 45 minutes, when I baked in one form in full, then I had an hour and a half baking time.
  • Madeira CakeWe take out. Let stand for a while in the form and take out. Let cool completely. We wrap and let the biscuit ripen for at least a day !!!!
  • Madeira Cake
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Note

This is a classic English sponge cake. Previously, it was served with wine. Nowadays it is very often used when baking cakes. In America, this cake is called a pound cake.
I went through a lot of recipes. This one seems to me the best. Delicate as fluff! Sweet, buttery, finely porous. It stays fresh for a very long time. The longer it costs, the tastier it becomes. Highly recommend!
The forum has similar recipes for this biscuit,
Madeira Pie by James Martin (with my modifications)
Vanilla Pound Cake in a cupcake GFW-025
Cupcake Marble pound (Panasonic SR-TMH18)

Scarecrow
It's the Queen Victoria Biscuit. It seems like a pound cake is a pound cake, and a biscuit is a biscuit, but they are exactly the same in ingredients and principle (take everything equally), so there is zero difference))). It is very often used as a cake base. An incredibly simple, delicious and win-win dessert. I love him sooooo much. Thank you for the reminder!
Svetlenki
Angelawhat a downy one !!! Bliiin! Looking at your biscuit, I want to give it (or rather myself) one more chance! I always get something so hard, incomprehensible and not very tasty

I'll have to try ... Maybe the whole secret is in two types of flour

Quote: Scarecrow
It seems like a pound cake is a pound cake, and a biscuit is a biscuit, but they are exactly the same in ingredients and principle (take everything equally), so there is zero difference)))

In-in! And the British are still offended when they are told that their kitchen is boring and stuck in the Middle Ages, huh

But this biscuit, if made correctly, is a miracle how good! I tried this

Well, the pictures are fotkiiiiiiii
kristina1
ang-kay, Angelkin thanks ... reminded me ...




Quote: Svetlenki
And the British are still offended when they are told that their kitchen is boring and stuck in the Middle Ages, huh
and I like English cuisine ... and their carrot cake .. it's a fairy tale ..
Elena Vasilisovna
izumka
Angelahow airy! Can you bake it in these small cupcake molds? Will they not lose their airiness?
🔗
ang-kay
Oh, girls, thanks for your attention. Treat yourself to a delicious biscuit.Incredible!
Quote: Scarecrow
I love him sooooo
And me, sister!
Quote: Svetlenki
Something like this
Svetik, I don’t believe it! Everything works out great for you. You're just as self-taught as I am!
Quote: Svetlenki
Maybe the whole secret is in two types of flour
Well, I don’t know? Probably a combination of everything: beat correctly, give the desired temperature and flour, probably.
Quote: Svetlenki
and pictures
I like myself very much, although I am rarely 100% satisfied with them
Quote: izumka
And in small cakes like this, you can bake it
izumka, I did not bake, but I think there is no difference. Only the time should be significantly reduced.
Zhannptica
How did I run that
And if you are reluctant to buy this self-ascending flour, can you throw in the usual baking powder ?? Or buy a package with a specialist for this yummy




Horsefly !!!!! rubbed, saw !!! I do it myself !!! Hurrah)




What kind of oil? 82?
ang-kay
Zhanchik, thanks. Butter from 72%, the fatter the better.
silva2
Angela! Came with gratitude for the recipe. I got a new Nordic form, a big one ... I think, well, now I am navaying ... And I got lost in recipes, like a centipede in its legs)))) Then, without hesitation, I took your recipe .. I noticed for a long time that you choose between either unusual cooking, or play with the ingredients. In general, I went to your profile, and here he is, handsome. I did everything exactly according to the description. I took it from the kitchen to the hall, so that no one would covet .... God !! 1 What smells in the morning !!!! Have not tried it yet, but I have no doubt it is very tasty
Madeira Cake

ang-kay
Helen, what a wonderful cake it turned out and a wonderful shape! Thank you very much for such a high assessment of my "creativity". Very nice. I'm waiting for the cut and impressions! Just don't eat right away! Let the day ripen!
Tatyanka70
Good evening. Thank you very much for the recipe. I bake for the third time, it turns out excellently. I added some orange zest and raisins. The husband does not eat pastries without raisins. Sumptuously.
ang-kay
Tatyana, great. I'm glad that everything works out and I like it)
Stavr
ang-kay, Today I decided to bake, let's see what happens Happy New Year!
ang-kay
Konstantin, yes everything will work out. Happy New Year!
Stavr
ang-kay, Angela, is he without a hat? And then he got up and there is no hat
ang-kay
There is a small one, but then it levels out
Stavr
ang-kay, Yes, flat, but the smell and taste seem to be just super!
Madeira Cake

I had to do it in one form. Next time I will do it in one.
ang-kay
A great. Well, the less the thickness of the filling of the dough, the smoother it is, naturally. Its also used as cakes on a cake.
Kostya. Do not rush to shoot the sample. Let him mature)
Stavr
ang-kay, definitely. But I don’t know what to wrap, in foil, parchment or film.
ang-kay
in film
Stavr
ang-kay, Thanks, all worked well. Cut off a piece, very tasty. The rest was left ripe
ang-kay
Well, great)
moleka
You do not know if in this recipe it is possible to partially or completely replace milk with alcohol, cognac, for example.
ang-kay
moleka, I do not even know what to say. What's the point?
eye
Angelaprobably there is no milk in the house: New Year's holidays
ang-kay
Probably)
Scarecrow
Quote: ok

Angelaprobably there is no milk in the house: New Year's holidays

Then alcohol exactly shouldn't be at all!
moleka
Once I cooked a capital cupcake (I don't remember where the recipe is), but the composition is similar and the principle of preparation, and it was also necessary to insist the cake for deliciousness. and there was no liquid there except brandy or rum🤔
ang-kay
moleka, try and tell us
zoyaaa
Angela, used the recipe as a base for the pie, there was no milk, but there was strawberry cream liqueur, it turned out very tasty with the filling.
Madeira Cake
Mirabel
Angela! tell me, and if you bake a cake, what kind of cream is right? and impregnation is probably needed?

take away you need 2 cakes, you can be the same. We are finishing work experience, we need to put down in front of the team and personally appease the boss .. maybe later he will take


here it is also very convenient that you can bake it in advance, let it ripen, then cook it up and send it. uhhhh and exhale
I don’t know how people bake to order. This stress is endless
ang-kay
Quote: zoyaaa
used the recipe as a base for the cake
Zoya, it turned out gorgeous. Such a pretty cake. What kind of shape do you have?
Quote: Mirabel
if you bake a cake, what kind of cream is right? and impregnation is probably needed?
Vika, the biscuit is moist. If soaked, then quite a bit. It is also very sweet. I didn't use it for the cake. I always thought about the cream that, as for me, it was not needed there. But this is purely my vision. The British take here the usual oil with powder, as a rule. I also saw cream cheese. Here is a quote from Tumanchik
Quote: Tumanchik
Ingredients: Queen Victoria biscuit, Limoncello impregnation + aromatic honey + orange juice with spices, Bee sting interlayer, orange-apple interlayer, whipped cream, cream for smoothing and smears of curd and butter. Garnished with homemade cherry marshmallows
she baked this cake with this biscuit. There's a lot here for me. Perhaps I would have stopped at a lighter cream or some coolies with a minimum layer of cream.
Quote: Mirabel
what can be baked in advance, let it ripen, then cook and send. uhhhh and exhale
Vika, any biscuit can and should be baked in advance. Wrap in plastic and put in the refrigerator for up to a week, and if frozen, then up to a couple of months. Defrost everything in the same foil in the refrigerator.
zoyaaa
Angela, shape is Granchio, Silicoflex baking dish, 26cm 88404
Madeira Cake
ang-kay
Zoya, Thank you. Did you buy it on Ali?
zoyaaa
Angel, we have, this morning, when I was looking for a photo of the form I saw for 88.00 UAH. You can quickly find the article number 88404. If not, I'll look for and throw a link, silicone is quite dense, better than Chinese ones.
Mirabel
Angela, Angel, thanks!
I refuse this biscuit for this occasion, bake for my friends!
Once I tried to layer a pound cake with cream, it was oversaturated
And there, probably I will bake 2 of your rolls
ang-kay
Vika, this is the pound. That's too much for my taste, if you put everything there)
Quote: Mirabel
bake 2 of your rolls
The right decision. And cheap, and fast, and invariably tasty)
Mirabel
Angela,
zoyaaa
Angela, misled me, I have a form from another manufacturer, at the bottom in my form on the reverse side there are still crossbars for rigidity, not in the photo, I bought it for a long time, I decided that it was Granchio.
ang-kay
Zoya, not scary.
silva2
tested the shape of the cupcake stuck tightly. I had to rip out in parts. There was no limit to the frustration. I decided to make a potato cake. (Do not waste the good). So here !!!! It turned out to be the most delicious potato of all that I have tried)))

Madeira Cake
ang-kay
Elena, well done, that I found a way out. What is the shape that makes the cupcake stick? I hope that you will also try to make a cupcake. And in a cupcake you will like it no less)
silva2
Angela, Nordic uniform, really boo. There were scuffs. Well ... But the flavor of the cake itself, the structure is something. I can tell right away that this will be my favorite. Together with banana and cottage cheese.
ang-kay
Elena, smeared and sprinkled? It's a shame. Maybe they sold it because nothing was pulled out of it?
silva2
Angela bought for a lot ... Vintage uniform

Bakeware Nordic Ware: purchase, features, reviews, recipes # 11669
ang-kay
Elena, you write that you have it and in a different form stuck, but look here Sponge cake "Madeira" (Madeira Cake) # 9
arini
Angela, take deliciousness with beauty
Madeira Cake
Already on the finished photo I saw the imperfection of the "image" well, okay, but delicious!
ang-kay
arini, very beautiful and no doubt delicious)
Quote: arini
imperfection of the "image"
Where?

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