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.
Mix all the ingredients together, gently, using a low setting on the mixer.
With all the ingredients combined increase the speed and mix for one minute.
Spoon mixture into the prepared baking tin and smooth the top.
Cook in the centre of the oven for about 1 1/2 - 1 3/4 hours.
Test the cake is cooked by lightly pressing the centre, it should spring back and the top should be nicely 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 it onto a wire tray to cool.
Spread with jam and/or fresh cream/fruit.
Enjoy:)
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.
Mix all the ingredients together, gently, using a low setting on the mixer.
With all the ingredients combined increase the speed and mix for one minute.
Spoon mixture into the prepared baking tin and smooth the top.
Cook in the centre of the oven for about 1 1/2 - 1 3/4 hours.
Test the cake is cooked by lightly pressing the centre, it should spring back and the top should be nicely 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 it onto a wire tray to cool.
Spread with jam and/or fresh cream/fruit.
Enjoy:)
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