My PERFECT Maderia Sponge!
Updated: Aug 23, 2018
It has been an incredibly busy start to the week here in the BakeBella kitchen, baking up lots of delicious wedding cake samples ready to box up and pop in the post, in addition to working on the final touches to a new product that will be launching on the website next week.
With all the baking that's been going on I thought it seemed only appropriate that this week's blog post was a recipe post, and not just any old recipe either - say hello to my perfect Madeira sponge recipe!
Now you may think I'm getting a little big for my boots by claiming this recipe to be perfect, but don't knock it until you've tried it. If you are looking for a vanilla cake recipe to ice and decorate, or need a sponge recipe that is ideal for carving, you honestly cannot go wrong with this.
The recipe below makes a delightful 4 layer 8 inch cake to fill with any filling of your choice - I personally like to keep it classic with vanilla buttercream & raspberry jam , but if you don't need a cake this tall simply halve the ingredients.
Oh and as a little tip, I bake all cake recipes in their separate layers, this shortens the baking time meaning you get to sample the goods with a cup of tea sooner rather than later!
If you don't have 4 separate tins do not worry - halve or divide into 4 and whip up your mixture as and when you need it. I wouldn't recommend making up the entire batch and putting it aside until the next layer is ready to bake, as this will effect your sponge consistency and you definitely don't want that!
610g unsalted butter (at room temp)
610g golden caster sugar
9 large eggs (at room temp)
460g plain flour
150g self raising flour
1 tsp high quality vanilla extract (I like to use Neilsen-Massey)
6 tbsp whole milk
1. Grease and line your tins and put to one side, then gather and weigh out the above ingredients.
2. Sieve the plain flour and self raising flour into a bowl and gently mix together.
3. In another bowl cream the butter and sugar together until light in colour, this usually takes around 5-6 minutes (I use my Kitchen Aid but a hand mixer works just as well)!
4. With your mixer on the lowest speed, add in the eggs 2 at a time beating well in between to make sure they are fully combined.
5. Gently fold in the bowl of flour, now you don't want to over-mix this so 30 seconds on a low speed in a stand mixer/hand mixer is ideal, or a good old fashioned wooden spoon does a marvelous job!
6. Add the teaspoon of vanilla to the milk, then slowly add the liquid to the mix until just incorporated.
7. Add a scoop of mixture to each tin one at a time so they each hold roughly the same amount, then using a palette knife smooth out and level off so your layers bake evenly.
8. Pop in the oven at around 175°C for around 25-30 minutes, or until the top of the sponge bounces back when touched. You can also test to see if your sponges are ready by inserting a skewer/cocktail stick into the centre of your cake - if it comes out clean you're good to go!
9. Leave your layers to cool in their tins for a good 10 minutes before turning out onto a cooling rack. Once cool, level off and sandwich together with your fillings!
If you give our recipe a go please do comment below and tell us what you think. Or if you upload a photo to Instagram please don't forget to tag us @bakebellauk - we would love to see how you use our recipe!