Here are the recipe and guide on how to make a small 5 x 3 inch round moist Madeira Cake. It can be used as a top tier or made as an Afternoon Tea sharing cake.
To start with, please do the following:
Preheat your oven to one of the following temps:
Fan assisted: 150°C
Conventional Oven 160°C- 170°C
Gas Mark 2
Fahrenheit - 300-320F
Tip: Allow the oven to reach optimum temperature before you place your mixture into the oven.
Ingredients:
100 Grams Soft Margarine
100 Grams Caster/Granulated Sugar - (Superfine for the USA)
2 Medium Eggs
175 Grams Plain Flour - (All-purpose flour for the USA)
¾ of a Teaspoon of Baking Powder
1 Tablespoon of Milk - (I used Semi-Skimmed or Half Fat for the USA)
Tip: Lay the ingredients out in the order you are going to use them; that way, you will remember to add everything in.
Equipment:
Mixing Bowl
Small Bowl
Scales
Hand Whisk
Measuring Spoons
Spatula
Baking Paper
Greasing Agent - Bake Easy
Tip: Cut out the required baking paper to surround your tin and the circle for the base before making your mixture. That way when you're ready to pour you can grease the tin, place the base-lining sheet in the bottom, pour the mix and then finish off surrounding the tin with baking paper to give you an even rise.
Method:
1. Weigh out the margarine and sugar and place them into your mixing bowl.
2. Break 2 medium eggs into a separate small bowl and then tip them into the mixing bowl. (This is to prevent any shell from entering your mix).
3. Weigh out the flour and then sift that along with the baking powder into your mix.
4. Add a tablespoon of milk.
5. Combine the ingredients together using a hand whisk on full power. It should only take a minute or so to combine/thicken; you may want to scrape down the sides of the bowl and then whisk a tiny bit more.
6. Taste test the mixture with a spoon before placing the mix into your greased/lined tin. If it tastes smooth, you are fine, if it tastes a little powdery then mix for a little longer.
7. Pour the mix into a pre-lined grease tin and then surround the tin in baking paper for an even rise.
8. Bake on the middle shelf for regular ovens or on the lower bottom shelf (if you have a large capacity oven). Bake for approximately 1 hour.
9. Once baked the cake should appear cracked on the top. To ensure it's fully baked insert a skewer into the cake if it comes out clean it is done. If not and the skewer comes out gooey then place it back in the oven for 5-minute increments, remove and do the skewer test repeat this process until the skewer is clean.
10. Once baked, place on a wire rack for approximately 10 minutes allowing the cake to shrink away from the sides, then turn out onto a wire rack and peel of the base-lining. Allow to fully cool.
To start with, please do the following:
Preheat your oven to one of the following temps:
Fan assisted: 150°C
Conventional Oven 160°C- 170°C
Gas Mark 2
Fahrenheit - 300-320F
Tip: Allow the oven to reach optimum temperature before you place your mixture into the oven.
Ingredients:
100 Grams Soft Margarine
100 Grams Caster/Granulated Sugar - (Superfine for the USA)
2 Medium Eggs
175 Grams Plain Flour - (All-purpose flour for the USA)
¾ of a Teaspoon of Baking Powder
1 Tablespoon of Milk - (I used Semi-Skimmed or Half Fat for the USA)
Tip: Lay the ingredients out in the order you are going to use them; that way, you will remember to add everything in.
Equipment:
Mixing Bowl
Small Bowl
Scales
Hand Whisk
Measuring Spoons
Spatula
Baking Paper
Greasing Agent - Bake Easy
Tip: Cut out the required baking paper to surround your tin and the circle for the base before making your mixture. That way when you're ready to pour you can grease the tin, place the base-lining sheet in the bottom, pour the mix and then finish off surrounding the tin with baking paper to give you an even rise.
Method:
1. Weigh out the margarine and sugar and place them into your mixing bowl.
2. Break 2 medium eggs into a separate small bowl and then tip them into the mixing bowl. (This is to prevent any shell from entering your mix).
3. Weigh out the flour and then sift that along with the baking powder into your mix.
4. Add a tablespoon of milk.
5. Combine the ingredients together using a hand whisk on full power. It should only take a minute or so to combine/thicken; you may want to scrape down the sides of the bowl and then whisk a tiny bit more.
6. Taste test the mixture with a spoon before placing the mix into your greased/lined tin. If it tastes smooth, you are fine, if it tastes a little powdery then mix for a little longer.
7. Pour the mix into a pre-lined grease tin and then surround the tin in baking paper for an even rise.
8. Bake on the middle shelf for regular ovens or on the lower bottom shelf (if you have a large capacity oven). Bake for approximately 1 hour.
9. Once baked the cake should appear cracked on the top. To ensure it's fully baked insert a skewer into the cake if it comes out clean it is done. If not and the skewer comes out gooey then place it back in the oven for 5-minute increments, remove and do the skewer test repeat this process until the skewer is clean.
10. Once baked, place on a wire rack for approximately 10 minutes allowing the cake to shrink away from the sides, then turn out onto a wire rack and peel of the base-lining. Allow to fully cool.
