Madeira cake and Swiss meringue buttercream (1 Viewer)
- Thread starter Rachael
- Start date
Hi Rachael, thanks for the post.
Yes, I agree that the pairing of Swiss meringue buttercream will go nicely with the Madeira as the buttercream will be light and airy against the much denser style cake. However, I don't currently have a Swiss buttercream recipe to hand, however, there are lots of videos and recipes on the internet.
Sally's Baking Addiction has one and she has comments underneath the recipe so she could advise you on precise quantities of how much you would need for the cakes you are making.
Hope this helps and good luck with the cakes.
Yes, I agree that the pairing of Swiss meringue buttercream will go nicely with the Madeira as the buttercream will be light and airy against the much denser style cake. However, I don't currently have a Swiss buttercream recipe to hand, however, there are lots of videos and recipes on the internet.
Sally's Baking Addiction has one and she has comments underneath the recipe so she could advise you on precise quantities of how much you would need for the cakes you are making.
Hope this helps and good luck with the cakes.
Hi @Rachael
Whenever I make a Victoria Sandwich or Victoria Cake, I always use equal parts of flour, butter, and sugar and then apportion the eggs accordingly, so for every 50 grams of flour, butter and sugar, I use 1 medium egg.
When I make a 6 x 3 Victoria sponge in my tin, I tend to use 150 grams of butter, sugar, self flour and 3 medium eggs. However, if I want the cake to be a good height, I increase the batch to the 7 x 3 recipe and then fill my 6 x 3 tin to where I want it and then make cupcakes with the leftover batter.
I bake the cake for approximately for approx 45 - 50 mins on 150°C and then check it with a skewer, depending on which recipe and amount of batter you use, the cake may take a little longer to bake.
Hope this helps.
One of my other members made the following Victoria Sponges using 6 x 3 tins but gaining the height she wanted with the 7 x 3 recipe. Here's what she made and the size/height of the cakes so you can see what I mean.
Extra height for Victoria sponge
Hiya, me again lol, instead of 150g of each for the Victoria sponge recipe can i up it to 200g of each and 3 1/2 eggs as my cakes don't seen to be rising much and thought by inceasing the ingredients they may rise more? 6x3 inch tins. Jane xx
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Thank youHi @Rachael
Whenever I make a Victoria Sandwich or Victoria Cake, I always use equal parts of flour, butter, and sugar and then apportion the eggs accordingly, so for every 50 grams of flour, butter and sugar, I use 1 medium egg.
When I make a 6 x 3 Victoria sponge in my tin, I tend to use 150 grams of butter, sugar, self flour and 3 medium eggs. However, if I want the cake to be a good height, I increase the batch to the 7 x 3 recipe and then fill my 6 x 3 tin to where I want it and then make cupcakes with the leftover batter.
I bake the cake for approximately for approx 45 - 50 mins on 150°C and then check it with a skewer, depending on which recipe and amount of batter you use, the cake may take a little longer to bake.
Hope this helps.
One of my other members made the following Victoria Sponges using 6 x 3 tins but gaining the height she wanted with the 7 x 3 recipe. Here's what she made and the size/height of the cakes so you can see what I mean.
Extra height for Victoria sponge
Hiya, me again lol, instead of 150g of each for the Victoria sponge recipe can i up it to 200g of each and 3 1/2 eggs as my cakes don't seen to be rising much and thought by inceasing the ingredients they may rise more? 6x3 inch tins. Jane xxwww.helpmebake.com
@Rachael Excellent, yeah, please let me know how you get on. Here is a quick tip to help you get a more even cake rise when using a larger quantity in the tin if you need it.
www.helpmebake.com
I'm glad the Swiss meringue went down really well with the Madeira, and if you're happy to share a tried and tested recipe with us then please do so. If it's a family secret, though, then you're good to keep it to yourself. (lol)
I look forward to hearing how you get on with 200g Victoria Recipe.
Keep us posted.
How to create an even cake rise.
To create an even rise whilst baking, simply surround your tin with baking paper before placing in the oven. See illustration below:- After being baked you can see the cake has risen equally. After removing the baking paper you can see the final result. Basic Baking and Cake...
I'm glad the Swiss meringue went down really well with the Madeira, and if you're happy to share a tried and tested recipe with us then please do so. If it's a family secret, though, then you're good to keep it to yourself. (lol)
I look forward to hearing how you get on with 200g Victoria Recipe.
Keep us posted.
