EntriesAfter several requests from workshop students, I am posting the “Madeira Cake” blog. Good luck and hope this helps you.
Before working at Lindy’s I had never made a Madeira cake. My first attempts weren’t great – they came out of the oven domed, very crispy on the outside and really dry. I had conquered the decorating but the cakes weren’t getting eaten! So Lindy set me a challenge - to create the perfect Madeira!
Well it’s taken three attempts and I’ve cracked it. I used Lindy’s 8” Madeira recipe (see below).
Here are the extra tips Lindy has given me from her years of baking experience, plus a few of my own :
- Use real unsalted butter. Margarine and spreads have a too high water content.
- Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
- Lindy’s Madeira should be cooked at 160°C but, as I have a fan oven, I turn it down 20 degrees to 140°C and place a bowl of water on the shelf. My oven has baking trays that slide directly into it so I put one tray in for the cake to sit on and place another tray above it giving enough room for the cake tin plus about three inches clearance. If you don’t have trays that slide in, just use the shelves and place a baking sheet under the cake and on the shelf above.
- Cream the butter and sugar until white. What I do is turn on the mixer and leave it to do it’s thing while I get on with the next stage. This will take about 5-10 minutes.
- Line the inside of the tin as usual and then line the outside of the tin with newspaper – I use lots – at least 5 pages folded to about the height of the tin and secured with Sellotape. This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle.
- After I have added the eggs (each with a little flour to stop curdling) I then add the flavouring. Lindy’s recipe asks for the zest of two lemons. I love lemony flavours so I add the zest of four lemons and the juice of half a lemon (make sure you put a good spoonful of flour in with this to stop curdling). At this stage you can add glycerine. You need ¼ teaspoon per egg. This helps to keep the cake moist.
- When you spoon the mixture into the baking tin you need to scoop out the middle, so all the mixture is around the side of the cake tin and you can see the tin at the bottom (a bit like a ring doughnut!) Don’t be nervous and just make a small dip in the middle – you really need to scoop it up the sides of the tin.
- Put it in the oven and bake for 1½ hours. Check after this time with a skewer in the middle. If it comes out clean the cake is done. If not, depending on how much ingredient sticks to the skewer, give it 10 minutes more until the skewer comes out clean. My cakes take longer than the recipe states because of the newspaper the lower cooking temperature – usually about 2-2¼ hours so don’t worry if it is still a bit “wobbly” at 1¾ hours. Just check every 10 minutes.
- Leave your cake in the tin to cool, then transfer to a cooling rack.
This should produce a firm but moist cake. Why not have a go!
Jane Dolder
Workshop Co-ordinator
8” Madeira Cake
350g (12 oz) Unsalted Butter
350g (12 oz) Caster Sugar
350g (12 oz) Self Raising Flour
175g (6oz) Plain Flower
6 Eggs
- Pre-heat the oven to 160°C/325°F/Gas 3. Grease and line the cake tin (pan) with baking parchment.
- Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
- Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
- Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
- Transfer to the lined bakeware and bake, see above but everyone’s oven is different.. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean.
- Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.
Tags: baking, cake, Lindy Smith, Madeira, oven temperatures
136 Comments
Fantastic post Jane! Thank you for taking the time to explain this ‘trade secret’. I am going to try it and let you know how I get on.
XXElizabeth
Absolutely fantastic! Thanks very much for the tips. I tried this last night and the cake turned out perfectly. It’s the first time I dared to really scoop out the middle so I could actually see the bottom of the tin and it really does work!
hello, i noticed at one point you mentioned adding glycerine, but didnt mention it further down in the ingredients and method, is this the magic ingredient I am missing in my madeira cakes? I have done that many different variations we are sick of the sight of sponge cake but i wont give until i find the perfect madeira cake as I am enjoying making birthday cakes etc. My cakes do seem to come out a bit hard on the outside and slightly dry so am wondering whether glycerine would help, plus the covering the outside ofthe tin in paper and putting a bowl of water in.
kim
Glycerine is optional, but it is hygroscopy so it has the abillity to attract water molecules from the surrounding environment i.e. it helps keep a cake moist. Add it after creaming the butter and sugar together.
Hope your next cake turns out really well
Lindy
why do you fold the flour in …cant you just mix it in on the lowest setting on the kenwood ???
also dont know if it helps…but in lakeland they are selling band things that go round the outside of your cake tins…you wet them first and pin them round and it stops the cake from doming???
oh…..and isnt it ok to use the block margerine??
shelley
Hi Shelley
To answer your questions:
I fold in the flour to retain as much air in the cake as possible
The Lakeland cake bands are the same principle as the paper we recommend – old newspaper is just cheaper!
Yes it’s OK to use block margerine instead of block butter – we just prefer the flavour that butter gives the cake!
Happy baking
Lindy
Hi
I’m wanting to make a 10″ cake. what would the measurements be for that size and also the baking time?
thanks
i have done it tonight using paper and folding in the flour…its baking as i type….i tried an all in one cake today…it was vile …really greasy…i had to chuck the 2×12 inch ones away…!!!! i usually always make maderia but just do it in the machine so will be interested to see how the folding works….thanks alot
Hi Tracy
You’ll need to times the ingredients by 1 1/2
i am making a 1 and 8 in maderia, can you advise me on the quantities of maderia sponge that i will require, as i have made your maderia sponge and find it is perfect.
Hi Jan
The recipe above is for an 8in cake – do you really mean a 1in cake or is this a typo? I’m pleased to hear that you find my maderia cake recipe perfect.
Lindy
Hi, I’m going to attempt to make a Madeira cake using the above mixture, I was just wondering what depth the cake will end up? I need to know if it will be tall enough to not have to make two and then sandwich them together or, if on the other hand – I need to make two. Thankyou. Lucy
Hi Lucy
You will only need one cake, it should rise to about 7.5cm (3in) high- if you follow the instructions above!
Happy baking
Lindy
Lindy
I tried making a madeira cake yesterday using your recipe above, however the cake ended up with alot of holes in it. As I am new to this, I assume it something I done wrong, but not sure what! lol. The mix was quite thick and I was able to scoop it up the sides like you suggested – but when it was done, it was quite dry and crumbly, and lots of tiny little holes (and a few big ones) in the cake. Can you advise me what I might have done wrong? Thanks.
Hi Lindy,
Please can you tell me the multiple of the 8 inch madeira recipe to use for a 12 Inch Madeira. Also would be grateful if you tell me the temperature setting to use and the baking time. Can’t seem to find this here Thank you
Hi. I was hoping to make a 13 x 9 inch cake with your madeira recipe as it’s fab and was wondering if you could advise me as to what quantities to use. thank you
Hi Jenny
The way to work this out is to compare the area of your cake with a standard square cake size, 9in x 13in gives 117sq inches this is closest to an 11in square or 12in round cake in size. Therefore you will need to multiply quantities given above for an 8in round by 2 1/2. For more information on adapting recipes please see our blog post on changing recipe quantities
Hi Kemi
The multiple is 2 1/2 , baking time 2-2 1/4 hours but this will very much depend on your oven – temperature between 140 and 160 again it depends on how your oven bakes
Good luck
Lindy
Hi Rhonda
Madeira cakes always has a few holes but baking is a science and there are a number of factors that can cause excessive or extra large holes for example:
The flour is too strong
The mixture is too stiff – add a little milk to soften slightly
Over mixing the ingredients
The egg content is too high
Eggs – always use fresh eggs and beat them before adding
The batter may have curdled
I hope these suggestions may help
Lindy
Hi!
I recently tried my first Madeira cake & since I haven’t ever tasted one before, I’m not sure I got it right. It tasted ok (I flavoured it with lemon and chocolate chips) but I personnally found it very dry. I’ve got a few questions:
1) Was it dry because I didn’t put a bowl of water inside the oven while baking the cake? My oven isn’t that big & when I placed the cake inside, there didn’t seem to have enough space for a bowl.
2) I used the newspaper trick but I wasn’t able to scoop out the middle. The mixture kept falling back in the hole. My cake ended up with a dome in the middle. Is it because my mixture got too thick? Should I be using more newspaper around the cake tin?
3) How high must the cake rise? should it be really spongy?
Thanks for helping me out. I can’t wait to have another go!
Hi,
I have recently tried my first Madeira cake following the tips above. I flavoured it with lemon and added chocolate chips. Since I’d never tasted one before, I don’t know if I got it right. I have a few questions:
1) The cake was a bit dry. Is it because I didn’t put a bowl of water in the oven while it was cooking? My oven is not that big and when I placed the cake inside, there didn’t seem to have enough space for a bowl. Is there another way to proceed?
2) I wasn’t able to scoop a hole in the middle of the cake. The mixture was thick and it kept falling back in the middle. My cake ended up with a big dome even though I lined the outside of the cake tin with newspaper. Should I put more newspaper next time?
3) Does the cake have to be really spongy?
Thanks for your advice. I can’t wait to give it another try.
Cindy
Hi there
I was wondering, can one use baking paper or brown paper instead of newspaper?
Thanks,
Michelle
Hi Michelle
Brown paper would be fine
Hi Lindy
I have just made the maderia as per Jane’s method but without the lemon, it is in the oven as I type this. Can you please tell me how the mixture should look and feel when mixed together? I felt that my mixture was quite thick so I added a little milk to slacken it but it still looked stretchy in appearance and quite thick and stodgy!
Regards
Alison
Hi Lindy
Thanks for your reply!
I was just wondering how I would wrap and secure the paper around a 2l bowl? And if I can’t manage to do the paper, should I still bake at 140 in a thermofan oven?
Thanks again!
Michelle
Hi, i am wanting to make a 9 inch round maderia cake today!
i am unsure of the measurements, cooking time and tempreture,
please can you help its for my mums 50th!
Katie
Hi Katie
Can I refer you to our blog on changing the quanties of a recipe post as this tells you how to work out the quanties that you need. The temperature will be the same and the baking time a little longer.
Happy baking
Lindy
Hello Alison,
The mixture should be thick and stodgy! It is quite different from a victoria sandwich mixture which is smooth and light.
I hope it was a success – let us know.
Jane
Hi Lindy
I now wished I scooped out the centre more – I chickened out and only scooped out half! It has risen in the middle leaving the sides quite shallow. I was a little unsure of the quantity to use – I’m making a 12″ x 6″ cake so I used 2 x 6″ square mix. However, I’m going to make another one and this time I will scoop the centre out to the bottom of the tin!
Alison
Thanks, cake is in the oven now will let you no how it goes!
decorating it tomorrow
Hi Michelle
I don’t think you can but how about putting the bowl in a deep tin and stufffing scrunched up newspaper around the outside – think it should work!
let us know how you get on
Lindy
Thanks Lindy!
That’s a great idea! I’m about to bake, so will let you know how it turns out.
I couldn’t find glycerine suitable for consumption, so hopefully it won’t be too dry.
Jane Dolder writes about putting a baking tray on the oven shelf for the cake tin to sit on, then another baking tray on the shelf above it. Is this only necessary for fan ovens? (I have a gas oven.)
Many thanks, Chris
Hi, I want to make a madeira using a 12″x 12″ tin. when putting the mixture in the tin, should I therefore scoop out the centre in a ’square’ rather than the ring ‘doughnut’ that you suggest? Many thanks, Chris
Hi Jane
I’ve made another cake and it is just the same as the previous one! I’ve made a 12″ x 6″ and used 2 x the 6″ mix. I am happy with both cakes if trimmed at a levelled 1.5 ” – 2″, although I am sure that one cake should be sufficent but I can not get it to rise evenly to a level of 3″. What am I doing wrong – have I’ve over beaten the eggs? I’ve followed your instructions but omitted the lemon but added the glycerin?
Alison
Yes and don’t forget to protect the sides of the tin as well.
Good luck
Hi, just thought I’d report back…
I couldn’t find a tin deep enough for the bowl, so I wrapped brown paper around it and folded it in where the bowl tapers. It worked like a charm!
Baked at 140, didn’t put glycerine, but did put the bowl of water is too. Scooped out the middle and got a beautiful, moist madeira cake!
Thank you for sharing your tips and for the advice! This is a great blog!
Hi Lindy, came across this great site when searching for a recipe for my daughter’s Communion in May. Sorry if this sounds like a daft question but I am not sure what you mean by scooping the centre of the cake mixture in the tin..do you mean making a well?
Hi, I’ve made a madeira cake and decorated it for my sister in law’s birthday. I asked my brother for a bit of feedback and he commented that the sponge seemed ‘heavy’. Should a madeira be like this?
Yes make a well
Happy Baking
Lindy, thanks for your answer to my previous question. As said previously, I am going to make a cake for my daughter’s Communion. All my previous projects have been using fruit cake but I want to make a sponge in the shape of a prayer book. What kind of cake would you advise i.e. sponge or madeira? Can I make two layers of madeira, put jam in the middle and then carve the book shape. Is it better to wait a day after baking in order to carve? Sorry to ask so many questions but you seem to be expert!
Hi Catherine
I would opt for madeira, as it is a cake that is ideal to cover with sugarpaste – light sponges can not support the weight of the sugarpaste leading to all sorts of problems!!! I suggest you bake one cake and split it rather than make two cakes and yes leave it for a while to let the cake settle before carving.
Good luck
Lindy
Hi Lindy
Is it possible to make a chocolate madeira cake for a wedding cake and if so please could you let me know the receipe. Many thanks Sue
Well, I followed the instructions to the tee. Took the cake out of the oven last night after 2 1/4 hrs and left it in the tin overnight to cool and what did I come down to this morning – a doughnut!! No centre middle in the cake at all!! So annoyed as the cake has to iced etc for a 40th birthday party tomorrow night
Hello Helen,
If the cake looked OK when you took it out of the oven I can only think that it was not baked all the way through. Please persevere with the cake and don’t be put off. Have a look at our post on why cakes sink in the middle for a few tips.
Kind regards
Jane
Hello Cindy,
1. Did you put glycerine in the mixture? This really helps to make the cake moist, especially if you are unable to put a small bowl of water in the over.
2. The mixture should be quite thick, a lot heavier than a sponge mixture, so you should be able to push it towards the side of the tin.
3. The cake domes because it cooks too quickly on the outside so the mixture has to go somewhere, so it creates the dome. You could try more newspaper or turn your oven down. The cake should rise to about 3″ and be a dense moist consistency.
Hope this helps.
Jane
Hello Chris,
I would use this method for gas ovens as well to create a more even temperature and so the cake does not cook too rapidly.
Jane
Hello Alison,
You didn’t say if the 2 x 6″ mix was the round tin mix. If so you need to use different quantities. To work out the quantities you need to do a few calculations :
6″ x 12″ cake = 72″ so you would need a recipe that makes 72″
9″x 9″ cake = 81″
8″ x 8″ cake = 64″
It would be best to go for the 9″x9″ recipe and have a little left over. This is a 9 egg Madeira recipe.
Hope this makes sense!
Jane
Hello Sue,
We think it best to make a chocolate cake rather than a chocolate flavoured cake. Lindy has a great recipe in her books that is perfect for a wedding cake and is delicious!
Jane
Hi Lindy,
I’ve just made a couple of Madeira cakes, one chocolate & one plain. For the chocolate one I took out a spoon of flour & added the cocoa & it turned out ok, but the plain one has come out quite stodgy & heavy. Is this because I have over beaten the eggs?
Thanks
Ali
Hello,
I am making a 6″ cake just now and have tried to follow your steps. However, I am not sure how to scoop the middle out as the baking parchment was then coming away from the tin and collapsing inwards. Please Help!
Many thanks
Emma Simpson
Hi Emma,
If you grease the tin before putting the baking parchment in it should stick to the sides, so you can scoop the mixture toward the outside of the tin.
Jane
Thanks a lot, Jane, for your advice. I did put glycerine in the mixture. I will try again and hopefully it will come out right this time!
Hi Lindy
Find your books and recipes fantastic, i have struggled with the madeira cake recipe so was thrilled to find top tips on how to make the perfect one. I have two birthday cakes to do this month so will try it out then. Just 1 question how do you make black icing to pipe?? I find mine goes grey rather than black when i add food colour,i am using the paste not liquid but not the extra black is this the reason??
Thanks again for some fab ideas
Sarah
Do you know where I can find a fleur de lys cookie cutter?
I am having a trial run of this recipe at the weekend for a 10″ square cake as I’ve never made a madeira or anything this big before. As I need a lot of ingredients can I use cheap stuff for the trial run and the good stuff for the final cake or do I need to use the same ingredients for working out the time/temp etc?
Many thanks,
Emma
Hello Ali,
A Madeira mix is meant to be quite thick and heavy as this is a very dense cake.
Jane
Hello Sarah,
Black icing is always a problem, but using Extra Black paste would be the best way.
Jane
Hi Laura,
Sorry can’t help you on this one. Can anyone help Laura?
Jane
Laura
look on splat cooking website they have one.
Sarah
How long will this cake last if covered with buttercream and sugarpaste? I made a 12″ one with glycerin on Tuesday night and have found out it won’t be eaten until Saturday.
Hi Suzi
It really depends on the type of cake you have baked. If you’ve made a madeira it will last up to 2 weeks
Hi,
I followed this to the letter yesterday but my (square, 10″) cake did dome a bit in the middle and is quite dry. I doubled the quantities as I read on the site. I had the bowl of water, the newspaper, the glycerine, I scooped right down as much as I could and so I just don’t know where I’ve gone wrong – any ideas?
Thanks,
Sarah J
Hello Sarah,
If you are using a 10″ square cake tin you need to use the same amount of ingredients as for an 11″ round cake. This may be why your cake didn’t turn out OK.
Jane
well i thought i’d give this recipe a try in my 9 inch cake tin.3 inches deep. well i only added the lemon zest and a bit of lemon juice and of course the glycerine.Well its the best risen cake i’ve ever made. didnt dome(i used newspaper outside)i can’t stop looking at it!
Hi,
I was wondering how much buttercream icing i would need to fill and cover (before covering with fondant) a 12″ Square cake? I have one of your cake books but the recipe says for 1 quantity but not what size cake the quantity would be for..any help would be appreciated…
Thanks
Hello Abi,
Try 1 1/2 times the recipe or even twice the amount. You can always keep it in the fridge for next time if you’ve made too much.
Jane
Hi. I printed this info and recipe off some time ago, waiting for hubby’s birthday. My madeira cakes have always come out so dry and tasteless that I gave up making them. I made this yesterday and your recipe is perfect. I added the glycerine which I’ve never heard of doing before, and this has made it lovely and moist. The cake did end up with just a slight dome and crack, but I’ve cut that off and eaten it!! Just got to decorate it now. Thanks so much.
Lesley
I need to make a 12″ square maderia what quantaties should I use and how long should I bake it for I have a gas oven Also how much glycerin do you put in many thanks
Thanks for letting us know how pleased you are – have fun decorating
I have made a 12″ by 12″ madeira today following most of the tips on this page (many thanks!). It is looking good so far, though I did set fire to the paper in the oven due to opening it and turning it up a bit to compensate, at the same time (= backdraft I think)!!! Whoops. It is looking a bit crusty on that side so I am going to cut this off. It is a trial run anyway so lesson learnt.
What I am wondering is how to store now (until decorated) as I don’t think I have an airtight container big enough! Any ideas anyone!?!??! I have already taken the side lining paper off which I learn was probably a mistake…
Thanks again for this wonderful website. I hope to be placing an order soon.
One way to store your cake before it is decorated is to wrap the cake completely in foil and then pop it inside a few plastic bags to make it as airtight as possible.
Thank you.
Ended up wrapping in baking paper and then loads of clingfilm.
It took two of us to do it but we’ve made it into three layers very successfully. It was surprisingly easy to cut! Buttercream in between bottom layer and jam in top layer.
It has turned out brilliantly for a first attempt even if I do say so myself!
I would not say it is dry but I would not say it is very moist either. It is absolutely fine as it is but a little bit more moisture wouldn’t go amiss. I put the water in oven, loads of wrapping and shelf above (couldn’t do below – not enough shelves), and the glycerine.
Shall I put a bit more glycerine in next time or the sugar syrup?
Thanks again
I tried the recipe mentioned above and am so delighted to get a really moist cake! It did dome a bit, but I managed to level that off.
Thanks so much for posting these tips!
Hi Lindy,
I made your madeira cake yesterday for a birthday. It rose great but seemed very dry. I made an 8″ cake and used your recipe to the word – please tell me what could be the cause? I even added glycerine.
Thank you Lindy.
Hi there,
This sounds great I will try the glycerine. I’m just wondering, I have a large Wilton open book cake pan that takes 14oz of water, the same as my 8 inch deep round cake tin. Is it ok to use the recipe for this shaped tin? I feel madeira is better as it’s sturdier to decorate than regular sponge. Also, should I make a set up board to put underneath before transferring it to the cake board itself?
Thank you!
e
Hi, firstly thank you for this website – I have found it invaluable, have persevered with madeira sponge and after at least seven attempts I am confident to bake a success! So thank you – nice to read other people’s comments – makes you want to keep going when ready to throw towel in.
My question is – I made a two tier madeira for my daughters birthday (7inch and 5inch), I sugarpasted and put the 5inch on a thin cut 5inch board. Put two plastic dowels in 7inch and plonked 5inch on – finished decorating – all good. However when I came to cut it, the top tier didnt come away from the sugarpaste bottom tier – it all stuck to bottom of cake board.
So I guess I should have allowed the sugarpaste to have dried before stacking – but is there anything else I could have done to prevent this? Do you have to put tin foil on underside of cake board that will be in middle of the tiers?
Hope this makes sense. I am making another two tier cake next weekend, and dont want the same mess – I could really give the bottom tier cake out to people as top was such a mess.
Thanks for any advice.
Kate
Sorry – that should have said I ‘couldn’t’ have given out the bottom tier.
Have just made a chocolate madiera cake with 30g cocoa powder added, but it was dry. Any ideas for chocolate madeira recipe?
Thanks
For a 12 inch madeira, we would recommend using:-
1kg unsalted butter
1 kg caster (superfine) sugar
1 kg self raising (self rising) flour
500g plain flour
18 large eggs (extra large in US)
Bake for 2 and a quarter to 2 and a half hours at 160 degrees Celcius or 325 degrees Fahrenheit – Gas Mark 3
We would also recommend a quarter of a teaspoon of glycerin per egg in the recipe.
Don’t be put off – once you have mastered the technique it will be with you for life.
Try reading all the comments on our blog and double checking through the recipe.
It may be worth investing in an oven thermometer to check the temperature of your oven. Or try baking another cake with the oven at a lower temperature – no two ovens are the same!
If you are using a fan oven – see if you can turn the fan off – this may produce better results.
Keep trying – and do let us know how you get on.
I have made the cake and it turned out really well – I did use the glycerine. It didn’t even rise more in the middle than at the side like it did the first time around. I will definitely use madeira from now on for all my cakes, they’re much sturdier and tastier!
Eve
Hi Lindy,
I found this site yesterday while searching for a Madeira Cake recipe and made it late last night.
I always thought Madeira had lemon in it? I added lemon zest and juice anyway as we love lemon over here.
I made it according to you recipe and instructions apart from the glycerine as I didn’t have any and it was too late to go to the shops. However, it turned out perfect in looks, great size, not sure on tasted though as I am decorating it today as a birthday cake.
Thanks for your tips on baking and this great recipe
Deanna (from New Zealand)
Hello Jane,
Hang on in there – it sounds like you are close to baking the perfect madeira.
Are you eating your cake soon after baking?
Madeira cake moistens as it matures.
We would recommend wrapping the cake well and placing in an airtight container – leave it for a few days to mature and then taste it. You may find this is all it takes!
Good luck!
Hi, Lindy.
I am new to sugarcraft and cake making. I have tried your madeira cake recipe, even though I used Stork margarine and an 8inch square tin with the 8inch batter mix as above (didn’t realise the recipe was for 8 inch round cake)it worked great. The cake rose much more than previous attempts with other recipes. I baked in 140-160c fan oven for 2hrs, wrapped in newspaper and a bowl of water, is it usual for the cake to appear so pale in colour and moist to the touch on the sides and bottom? At first I thought it was underdone but it passed the skewer test!
Great site by the way
Gary
Hi Gary,
it sounds like you are doing well.
Madeira cake is normally quite pale in colour.
If the skewer is coming out clean, then the cake should be cooked in the middle.
Remember madeira cake does become more moist as it matures – if you leave it in an airtight container for a few days it will become more moist than straight out of the oven.
To create a rich, moist yet firm chocolate cake, have a look at the recipe on page 8 of Cakes to Inspire and desire or most of lindy’s other books. This recipe uses real chocolate rather than cocoa powder.
Hi there
I am loving this website and all the fab comments and tips!
I am making my sons 1st birthday cake tomorrow night and I am planning on making a 2 tiered madeira cake – bottome layer 8″ and top 6″. I have chosen madeira as I want to make it tomorrow and have it Sat for his party and then the following Weds for the family party.
What amounts of the recipe above will I need for the 6″ cake?
Many thanks and I look forward to hearing from you!
Zoe xx
Hi Zoe
You just halve the 8in recipe to get the quantities for a 6in – see our blog post on quantities
Hello Kate,
I am sorry to hear that you had a bit of a cake disaster on your hands.
What you need to do is cover the bottom tier in sugarpaste and set this to one side to dry out a bit. You then place the top tier cake directly on to the cake board and cover the cake plus board combination in sugarpaste. Set this aside to dry out a little.
You can then place the top tier on to the bottom tier and you should not have any problems with the bottom tier being messed up.
I do hope that this helps.
Hi
I’m making a 14inch Madeira tomorrow. I have done a trial run and the cake did rise a bit in the middle so I’m liking the idea of newspaper around the sides but I’m worried this will catch fire. Is there any tips for making sure this doesn’t happen? Thanks Melanie
P.S. This is the best cake baking resource I have found on the web and trust me I’ve searched for days and days!
Hi Melanie
I assume you must have a gas oven, unfortunately I’ve never baked in one of these however, I would suggest try wetting the paper first. Another idea I’ve read about is to put wet paper inside aluminium foil and wrap this around the cake tin.
Hope this helps
Oh that’s perfect… i like the aluminium foil idea. Thank you!
Interested in other flavours.
Is it possible to make a raspberry madiera? If so, I can’t find raspberry extract on the web only in the Usa – could you use blended fresh raspberries?
Also I havee been reading up on red velvet cake and pink velvet cake and wondered if these are popular or going to be here?
Hello Paula,
There is no problem with adding flavoured extracts to the madeira cake recipe – we sometimes see students coming to our classes with coloured madeiras (where they have added food colouring instead of a flavoured extract). Adding raspberry extract would work just as well.
We would steer clear of adding fruit pulp to the cake batter as this is likely to make it too moist and sloppy.
Red velvet cakes are certainly very popular over here at the moment. Let us know whether they become popular where you are.
Anybody got any suggestions on where you can get hold of raspberry extract in the USA?
oops sorry I meant to say I’m in the uk – and I haven’t been able to fnd a raspberry extract on the web for the uk – only on the web in the usa. I thought Jane Asher would have stocked it. I’ll keep looking.
Thanks for the advice – much appreciated.
paula
found some in the uk – yeay!!!
How deep should the cake tins be? Most are 3″ – do you use deeper tins?
I now have my fourth madeira in the oven!
First 12″ square a tiny bit dry but ok…came to conclusion I’d grossed up wrong and cooked for too long!
Second 12″ square – fab: moist and firm (just as well as used for a birthday cake!)
Third 9″ square (different tin) – middle collapsed as not cooked. Lesson learnt – make sure it is firm on top and push skewer in a long way to check no bits clinging and you aren’t rushed by trying to get on to getting toddler to bed! BUT used 2 teaspoons almond extract and the cooked bits tasted delicious!
Fourth 12″ by 7″ rectangle – in oven now. Another practice one. I’ve used 2 teaspoons lemon extract as I am too lazy to zest! I suspect it would taste better with a bit of zest as well for different levels of lemoniness but the raw mixture tasted gorgeous!
I wonder what other flavours people have experimented with? I have got rum extract, Camp coffee essence, orange extract, and peppermint extract in….
I also meant to say that there are some fab tips here – especially the glycerine one which I haven’t seen anywhere else!
Another option for you Paula is to add fresh whole raspberries into the cake batter – the cake won’t keep as long onced baked but it makes a nice alternative.
Have fun experimenting
Hi Paula
Standard cakes in the UK are 3inches deep, ocassionally I do deeper but normally it’s 3in. We are now stocking a range of invicta tins all 3in deep.
hi Paula,
I would like to make this cake but into cupcakes instead, however everytime i make cupcakes about 3-4 hours after they have been baked the tops of the case become really sticky and the paper starts to peel away from the cake.
how can i avoid this from happening as i dont want it to happen to this cake?
Thanks
Anika
hi lindy
Im trying to make a 12inch square madeira cake. Im using a gas oven and used your tip to wet paper inside foil, its been in the oven for almost 4 hours and the middle is still uncooked. Do you have any ideas what I’ve done wrong or how I can stop it happening next time?
Does anyone know a way of making the madeira cake toffee flavoured? I have been searching for a toffee cake recipe but would love to know how to incorporate it into a madeira cake.
I am also going to try a lemon madeira with a strawberry buttercream at the weekend – I think it will be gorgeous.
x
When the recipe states ‘egg’ is it a large or medium egg? Going to attempt this tomorrow
Many thanks in advance
Hi Lindy
I was searching your site for the perfect madeira cake for my girlfriend. She loves making kids/novelty cakes. I noticed there was an issue in respect to quantities for different size cakes. I decided to write a program. It might not light up the world for its uniqueness but I thought it might help some of your customers to better gauge the quantities…rather than trying to work out 1+1/4 times an 8 inch round cake quantities. I can not post it here, but if you email me with an intrest. I will return mail with it attatched.
Regards
Eamonn O’shea
Hi Cheryl
I always use large eggs
Lindy
Does anyone use sugar syrup to make the maderia cakes even more moist? If you do wend do you ad it. After its cooled or after a few days whne you are ready to cut and decorate?
Szeky
Hello Szeky,
Many people do add sugar syrup to cakes. You will find that most supermarket cakes use this technique. It makes for a moist cake but can make the cake taste rather sweet – it really is a matter of personal taste. Sugar syrup can be another way of introducing a different flavour to your madeira – for example a lemon sugar syrup can be very effective.
Experiment and see what you think of the flavour.
If you do decide to add it, this should be just just before adding your buttercream.
Hope this helps
No wonder i found the supermarket cakes so too sweet.
Could you reduce the sugar in the cake to compensate for the sugar syrup?
Many thanks
Szeky
Hi
A question about a bowl of water in the oven with the cake.
Does it make any difference whether the bowl of water is above the cake on a tray or under the cake on a tray. I have an electric oven which I can turn the fan off.
Many thanks
Szeky
Hiya everyone, i’ve also tried sooooo many recipes for a good maderia and this one is the best by far that i’ve tried….yay…yippee for Lindy
)))) thank you so much x x
Hi! I have been asked to make a cake for my mother-in-laws 60th next month. I’m planning to make a 3 tier cake . . . could someone please tell me how I would tweak this recipe to make a 10″ and 6″ cake as well.
Many thanks
Sally.
For the poster who asked about toffee madeira I would be tempted to look at Jamie Oliver’s sticky toffee pudding recipe for flavour inspiration. You could put in finely chopped (maybe food processed so would be very finely distributed?) dates (maybe the same weight as what is suggested if you add other dried fruit), plus he puts in a bit of ovaltine powder. Typically, you would use brown sugar in toffee type cakes. I might be tempted to substitute a bit of the caster sugar but I would be careful as this sugar might make the mix too moist. Just my suggestions, have never tried it!
Hello Eve,
It is fine to use the same cake recipe for your book cake pan as you would for your 8″ round cake tin.
We are not familiar with the term “set up board”. We would recommend cutting a hardboard cake board into the shape of your cake – you will need the support of this to transfer your cake, otherwise you run the risk of your icing cracking during transfer.
I hope this helps.
Hello Paula,
Lindy does sometimes use the madeira cake recipe to make cupcakes.
The trick is to add a little more milk to the mixture to make it less stiff.
This should make the cakes less sticky.
If you cupcake cases are peeling away from your cakes this could be due to using an inferior quality cupcake case?
We find that supermarket cases really do not hold up as well as a higher quality product.
Click here to see the full range of cases we offer which are all of good quality – in our experience it is usually worth paying a little more to avoid problems.
Hello Julie,
4 hours to bake a 12″ madeira cake does not sound right at all.
I can only suggest that you invest in an oven thermometer and check the temperature of your oven.
We would expect baking time to be nearer 2 and a half hours – you didn’t have a power cut during baking time did you?
Sorry we cannot be of more help!
Hello Szeky,
What we find works for us is leaving the fan on and putting the bowl of water on the same shelf in the oven.
If it does not fit however, with the fan on it should not really make too much difference where you place the bowl – the fan should keep the humid warm air circulating around your cake as it bakes.
Good luck.
Hello Sally,
We get lots of questions about tweaking recipes – see our blog post for details of how to factor recipes up to suit the cake which you wish to bake.
Hello Lindy
I’ve followed your tips and I now have a cake i’m proud of.
I was just about to start icing it when i’ve had a panic over using a jam filling. Will the jam in it keep for a week before cutting it? The cake will be sealed by sugarpaste.
Thanks v much
Nicola
Hi
Just wanted to say I have found this site extremely good. I followed all the tips exactly and my 1o” square cake has turned out really good. All level due to the square well (as instructed) I left in the centre. The colour is equal and has risen well. I used newspaper stuffed between the baking tin and a larger one to stop edge cooking first. I also used the glycerine and bowl of water. I am really no cook but I am pleased with how it looks. I have yet to taste it but can’t see it failing.
For my 10″ square tin I used one and half the amount of mixture given above for the 8″ round tin and it’s worked a treat, so many sites have given different quantities.
Thank you to everyone who has contributed to my success.
Hi Nicola
The sugar in the jam will act as a preversative so it should keep. I do however suggest that you boil your jam before using it and spread it on warm.
Hope this helps
Lindy
Hi Szeky
A little perhaps
Hi Lindy,Why does your recipe for Madeira Cake have SR Flour and Plain in it.
Hello Angie,
The madeira cake recipe which we recommend is carefully balanced so that the chemistry of the ingredients works perfectly when the cake is baked.
Too much self raising flour and the cake will rise too much – the proportion of ingredients and their interaction with each other have been tested and the recipe does we believe give the best results.
Happy baking!
Hello Lindy,
As a big fan of you and your books and a newcomer to cake decorating, could you please help. I am making a 3 tier cake, fruit, chocolate and madeira which are to be covered with marzipan and sugarpaste. Will this be ok for the chocolate cake or what would you advize
Hello Anne,
There is no problem covering chocolate cake with marzipan and sugarpaste. It will work fine – it is simply a matter of taste as to whether you feel that the chocolate flavour and marzipan flavour will compliment each other. Also remember to check that no-one suffers from a nut allergy when using marzipan!
Hi Lindy & team
I have just popped a 4″ chocolate cake (recipe from Cakes to inspire and desire) into the oven. I have covered the sides of the tin in newspaper, placed it on a baking sheet and also placed a baking sheet with a bowl of water on it into the oven too. My question is, the recipe says it takes 45mins to 1hr to bake but doing it Jane’s way ie. covered in newspaper etc. how long will it actually take, am I looking at an extra hour?
Does baking either the Madeira or chocolate cake Jane’s way automatically add an hour to the baking time for all cake sizes in the book, as I have to make an 11″ Madeira cake and am not sure of the baking time.
Also I didn’t add the glycerine, should I? And by error I added 3/4 ounce of cornflour (thought it was icing sugar) in to the receipe along with icing sugar. Any idea what to expect from making this mistake?
Thank you so much Lindy for your speedy response i will take your advice on board and let you know how i get on
Hi Everyone
Am so glad I’ve found this site..am picking up lots of usefull tips! I’ve got a 70th birthday cake to make and have decided to try Lindy’s madeira cake recipe for the first time as I usually make a victoria sponge recipe. I’m wondering if I need to flavour it with vanilla extract if I’m not using lemon as they want a plain cake not a ‘flavoured’ one….can anyone advise?
Hello Martina,
The baking time depends on your oven. It’s a case of adding another 10 minutes after the baking time given and checking each time. I found the chocolate cake baking times differ from the Madeira. When I baked the chocolate cake it was cooked in the time stated in the recipe. The first time I didn’t add glycerine and the cake was OK but the second time I baked it I added the glycerine and it was slightly better. I do find with the Madeira that I don’t need to add glycerine now as I have baked it so many times, without over cooking, it comes out beautifully moist. I’m not sure of the outcome of your “cornflour error” – it may just make it a little dry.
Jane
Hello Lisa,
If you want to flavour your cake you can use vanilla extract – you would need to add 1tsp for a 6-egg recipe. Also you could try almond – 1tsp almond essence and 3tbsp of ground almonds (also for a 6-egg recipe).
Good Luck
Jane
Thanks Jane…am going to go with vanilla extract for the birthday cake but will try the almond idea for definate as I love almond flavour
Hi, I made a 12” madeira following your recipe and it also took bang on 4 hours! Is the 160 deg a fan oven or reg oven?
Thanks.
Hello Molly,
It is 160 degrees in a regular oven.
Glad to hear you liked the recipe!
Made a 10″ square madeira following Lindy’s recipe and it was a great success!!! I ended up with a lovely deep, flat cake and the bits I trimmed off were delicious..I flavoured it with vanilla extract. It is now in the process of being decorated ready for my customer. Thanks for all the tips on here I will definately be using it again.
RSS feed for comments on this post. TrackBack URL
Leave a comment