Madeira Cake the perfect base for a multi-layered cake, to fill and decorate perhaps with fondant.
A spongy and very compact base perfect to serve with a cup of tea or even with a glass of good liquor.
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Up here, where the magnifying glass is, click on “SEARCH”🔎 you can write the ingredient that you find when you open the fridge door, or from your pantry, you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
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The Madeira cake is a typical Anglo-Saxon dessert as I mentioned above, very compact that does not absorb syrups much, so it remains dry but at the same time very buttery.
If you are a fan of homemade cakes for snack or breakfast or prepare them for family occasions and want to try something different, I highly recommend trying the Madeira Cake the Perfect Base, otherwise below I leave you other equally delicious ideas to try.
Then right after the photo as always, let’s find out how to prepare the Madeira cake!!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: English
- Seasonality: All seasons
Ingredients to prepare the Madeira Cake the Perfect Base
- 4 eggs (large)
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1 cup butter (soft at room temperature)
- 1 cup sugar
- 1 packet vanillin
Tools
- 1 Electric hand mixer
- 1 Springform pan 22 cm diameter
- 1 Spatula
- 1 Sieve
Preparation of the Madeira Cake the Perfect Base
To prepare the Madeira cake for compact cakes that do not lose shape if made multi-layered, first sift the flour well with the baking powder.
In a large bowl, work with the electric mixer the butter at room temperature with the sugar for a few minutes.
The sugar must be absorbed by the butter.
Add the sifted flour gradually alternating with one egg at a time.
Do not add more flour or another egg until the one added previously is absorbed.
When you add the last egg, incorporate the packet of vanillin (if you prefer you can use vanilla extract).
The secret of this cake is precisely in working the ingredients well with the electric mixer making sure they are well absorbed.
Meanwhile preheat the oven to 320°F, butter and flour a 9-inch diameter springform pan.
Pour the mixture into the pan using a spatula and bake on the middle shelf.
Bake the Madeira cake for 50 minutes doing the toothpick test (it should come out dry).
Remove from the oven and allow to cool very well before removing from the mold, then place it on a serving plate and cover with plastic wrap until use.
How to Store Madeira Cake the Perfect Base
You can store the Madeira cake for 3 days in the refrigerator well closed in a cake container or well wrapped in plastic wrap.
If you prefer, you can also freeze it and then let it defrost at room temperature.
Other Recipes
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