Madeira Sponge Cake
Ingredients:
350g/12oz Self Raising Flour
275g/10oz Caster Sugar
275g/10oz Soft Margarine
5 Eggs
3 Tablespoons Milk
Filling
125g/4oz Butter (room temperature)
175g/6oz Icing Sugar
Few drops Vanilla Essence (optional)
Jar of good quality Raspberry Jam
Icing Sugar for dusting
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 using a low setting on the mixer.
When ingredients are mixed 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.
EnjoyJ
Ingredients:
350g/12oz Self Raising Flour
275g/10oz Caster Sugar
275g/10oz Soft Margarine
5 Eggs
3 Tablespoons Milk
Filling
125g/4oz Butter (room temperature)
175g/6oz Icing Sugar
Few drops Vanilla Essence (optional)
Jar of good quality Raspberry Jam
Icing Sugar for dusting
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 using a low setting on the mixer.
When ingredients are mixed 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.
EnjoyJ
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