Madeira Cake
Directions
- 1Prepare four 8 inch tins by greasing them and lining the bottom with greaseproof paper.
- 2Prepare four 8 inch tins by greasing them and lining the bottom with greaseproof paper.
- 3Prepare four 8 inch tins by greasing them and lining the bottom with greaseproof paper.
- 4Sift together 150g of self raising flour and 460g of plain flour.
- 5Sift together 150g of self raising flour and 460g of plain flour.
- 6Sift together 150g of self raising flour and 460g of plain flour.
- 7Cream together 610g of softened unsalted butter and 610g of caster sugar in a mixer for 5-6 minutes until pale and fluffy.
- 8Cream together 610g of softened unsalted butter and 610g of caster sugar in a mixer for 5-6 minutes until pale and fluffy.
- 9Cream together 610g of softened unsalted butter and 610g of caster sugar in a mixer for 5-6 minutes until pale and fluffy.
- 10Add eggs two at a time, mixing well after each addition.
- 11Add eggs two at a time, mixing well after each addition.
- 12Add eggs two at a time, mixing well after each addition.
- 13Fold in the sifted flour using the lowest speed possible.
- 14Fold in the sifted flour using the lowest speed possible.
- 15Fold in the sifted flour using the lowest speed possible.
- 16Add 3tbs of whole milk and 1tsp of vanilla extract.
- 17Add 3tbs of whole milk and 1tsp of vanilla extract.
- 18Add 3tbs of whole milk and 1tsp of vanilla extract.
- 19Divide the batter evenly among the prepared tins using one scoop at a time in each tin.
- 20Divide the batter evenly among the prepared tins using one scoop at a time in each tin.
- 21Divide the batter evenly among the prepared tins using one scoop at a time in each tin.
- 22Level the batter in each tin using a pallet knife.
- 23Level the batter in each tin using a pallet knife.
- 24Level the batter in each tin using a pallet knife.
- 25Bake at 170°C for 24-26 minutes, or until a skewer inserted into the center comes out clean.
- 26Bake at 170°C for 24-26 minutes, or until a skewer inserted into the center comes out clean.
- 27Bake at 170°C for 24-26 minutes, or until a skewer inserted into the center comes out clean.
Ingredients
- 610 g unsalted butter
- 610 g unsalted butter
- 610 g unsalted butter
- 610 g caster sugar
- 610 g caster sugar
- 610 g caster sugar
- 9 large free-range eggs
- 9 large free-range eggs
- 9 large free-range eggs
- 150 g self raising flour
- 150 g self raising flour
- 150 g self raising flour
- 460 g plain flour
- 460 g plain flour
- 460 g plain flour
- 3 tbs whole milk
- 3 tbs whole milk
- 3 tbs whole milk
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
Equipment
8 inch tinspallet knifemixer