All Butter Madeira Sponge Cake recipe

This traditional cake combines the traditional flavours of butter, sugar and vanilla. It also has lots of eggs, which means that it’s light, fluffy and well risen. It’s a great base cake to use for a cake sculpture or a birthday/celebration cake that you’re going to cover with fondant and decorations, as it is rich enough to be delicious but plain enough to sit well with other flavours.

Ingredients:

• 7 eggs
• 400g caster sugar
• 400g good butter
• 450g plain flour
• 50ml milk
• 2 tsp. vanilla extract

Method of Preparation:

1. Preheat the oven to 180C and grease and line a 23cm cake tin.

2. Cream together the butter and sugar until pale and fluffy, then stir in the vanilla.

3. Beat in the eggs one at a time.

4. Sieve in the flour and stir well. Once the batter is smooth, add the milk until you have a loosened batter.

5. Pour the batter into the prepared baking tin and place the cake into the oven.

6. Cook the cake for 30-40 minutes until golden and firm in the centre.

Cool the cake down before serving. To make it into an all butter chocolate sponge cake, omit 75g of the flour for 75g good quality cocoa powder.

Author: Laura Young

Back to the Sponge Cake Recipes home page.

Data: