The Best Madeira Cake Recipe | Cupcake Jemma |
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I got loads of requests for this recipe after my Sugarpasting Masterclass video last week so I whipped this video up especially for you guys!
Recipe
For a 4 layer 8″ Madeira Cake
610g soft unsalted butter
610g caster sugar
9 large free-range eggs
150g self raising flour
460g plain flour
3 tbs whole milk
1 tsp vanilla
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24 Comments
Looks amazing! How much I increase the recipe for the 10” round tin plz
Jema I love u but pls can u recommend a list of butter one can use thanks
This is a great recipe but how can I convert this recipe to make a chocolate madeira?
How long do I bake my deep cake 2” tall 8” cake tin
I did the recipe and the cakes were dry. Try and look at other recipes. I do not recommend this one at all
How much flour do you need 3:09 ?😊
Is a madeira cake moist? Can I add sour cream?
Thank you for all your awesome recipes, it has helped me a lot.
Is this a convection oven this are baked in? If we have the convection option on our ovens, should we be using that?
Hello All.
Can anyone point me in the direction of where I can make this cake bigger or smaller. Eg a 9 or 11inch square cake
Thank you.
can Margarine replace butter in this recipe ?
I live in Germany and can not get self raising flour. Do I add some baking powder if I use plain flour
hi there, I need to make a square Madeira cake to feed 50 people – can you pls give me the receipe , many thanks
What is the difference between a Madeira cake and a vanilla sponge cake?
fahrenheit or calculus
An instructive video marred by moronic background music.
I love u, Jemma. Before lockdown i would literally visit your shop every week and i saw u once! It was the best moment of my lifexx
Hi is this a vanilla sponge cake too?
If I am to make a chocolate version of this, how much cocoa powder should be added into this recipe and will the amount of flour stay the same?
Can i use all purpose flour and magarine?
You are the best
To create self-raising flour from plain flour – for 150g/1 cup plain flour use half-teaspoon baking powder and half-teaspoon of bicarbonate soda (also known as baking soda).
Castor sugar or superfine sugar is frequently used in British baking. It melts and incorporates quicker than regular granulated sugar – in Canada it is often labeled Super-FIne Sugar. If you don't have any just pulse regular sugar in a food processor/blender until fine – not powdery!
Do you take it out of the pans right away after taking them out of the oven?
Does anyone know if this is 170 degrees fan or normal oven? Thank you!