Madeira Sponge Cake
Ingredients:
350g/12oz Self Raising Flour
275g/10oz Caster Sugar
275g/10oz Soft Margarine
5 Eggs
3 Tablespoons Milk
Method:
Line an 8"/20cms round deep cake tin with a double layer of greaseproof paper. Pre-heat oven to 150°C 300°C Gas 2.
Sieve the flour into a bowl and add all the other ingredients.
Beat all the ingredients together, gently, using a low setting on the mixer.
When ingredients are combined increase speed and beat for one minute.
Spoon mixture into the prepared baking tin and smooth the top.
Cook in the centre of the oven for 1 1/2 - 1 3/4 hours. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked. Leave in tin for about 15 minutes, then turn onto a wire tray to cool.
When completely cold wrap in greaseproof and store in a cool dry place.
Variations:Add the rind of a lemon or an orange for a citrus flavour.
For Almond flavour add a teaspoon of Almond Essence, for Vanilla Flavour add a teaspoon of Vanilla Essence.
Alternatively, add 50g/2oz desiccated coconut if liked.
This cake is really quick and easy to do and produces a cake that is firm and yet has a moist texture. Ideal for slicing!
This cake is suitable as a middle tier for a wedding Cake
EnjoyJ
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