Deep 8 inch round madeira cake recipe
In this video tutorial I show you how to bake this 8 inch round madeira cake, it is 4 inches deep. Madeira cakes have much denser texture than sponge cakes and some people prefer this texture unlike sponge cakes. Madeira cakes are also more stable which make them great for carving for those who love to make different designs with their cakes.
In the video I used 500 grams butter and 20 ml vegetable oil because I did not want to open a new packet of butter just to get 20 grams of butter so you can do the same and you will still get great results. To get a nice clean finish it is best to line the sides too with baking paper, especially important when you are going to make a naked cake.
520 grams butter
400 grams caster sugar
520 grams large eggs (about 9 large eggs)
420 self raising flour
100 grams plain flour
1 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons lemon juice
1/8th teaspoon salt
zest of one or two lemons
Preheat oven to 150 Celsius
Grease an line a round 8 inch and 4 inch deep cake tin and put to one side.
In a large bowl add in the butter and whisk it until creamy and then add in the caster sugar and whisk until nice and creamy.
Add in the lemon zest, vanilla extract and one of the eggs and whisk until the egg is completely mixed in
Then continue to add the eggs one at a time and mix well until you have added all the eggs
Add the flour, milk and lemon juice and mix until smooth
Put the mixture into the prepared cake tin and smooth the top and put it in the oven and bake for about 90-95 minutes.
If the cake is browning too quickly you can cover with foil after about 80 minutes but do not remove it too quickly because it will not be cooked through.
When it is ready, remove the cake from the oven and leave it in the cake tin for about 20 minutes
Remove it from the cake tin by flipping it onto a cooling rack and remove the greaseproof paper and leave to cool completely and then cut it and fill.
Depending on how you like you cake to filling ratio you could cut the cake in half or in quarters.
You can find the cake tin I used here