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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

  1. Komal Zafar says:

    Looks amazing! How much I increase the recipe for the 10” round tin plz

  2. Adojo Lovette says:

    Jema I love u but pls can u recommend a list of butter one can use thanks

  3. Emma Smith says:

    This is a great recipe but how can I convert this recipe to make a chocolate madeira?

  4. Muffins Gow says:

    How long do I bake my deep cake 2” tall 8” cake tin

  5. Christopher Livia says:

    I did the recipe and the cakes were dry. Try and look at other recipes. I do not recommend this one at all

  6. Andreea Isadora says:

    How much flour do you need 3:09 ?😊

  7. katie still says:

    Is a madeira cake moist? Can I add sour cream?

  8. Toritseju Ogbebor says:

    Thank you for all your awesome recipes, it has helped me a lot.

  9. Ashley Lee says:

    Is this a convection oven this are baked in? If we have the convection option on our ovens, should we be using that?

  10. chrissi branson says:

    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.

  11. Cynthia Azinwi says:

    can Margarine replace butter in this recipe ?

  12. Bernie Bylda says:

    I live in Germany and can not get self raising flour. Do I add some baking powder if I use plain flour

  13. Debbie Wylie says:

    hi there, I need to make a square Madeira cake to feed 50 people – can you pls give me the receipe , many thanks

  14. Demb elz says:

    What is the difference between a Madeira cake and a vanilla sponge cake?

  15. Sharna Mitchell says:

    fahrenheit or calculus

  16. Karl Delavigne says:

    An instructive video marred by moronic background music.

  17. Eve Herskovits says:

    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

  18. Nazakat Ali says:

    Hi is this a vanilla sponge cake too?

  19. Suzanne van de Ven says:

    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?

  20. Mz Anne says:

    Can i use all purpose flour and magarine?

  21. Sonia Bertrand says:

    You are the best

  22. michelle salehi says:

    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!

  23. Eunice Bernadine Oquialda says:

    Do you take it out of the pans right away after taking them out of the oven?

  24. Isabella Chartres says:

    Does anyone know if this is 170 degrees fan or normal oven? Thank you!

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