This Madeira Cake Sponge is one of my favourite recipes as it is so quick and easy to do – you just throw everything into the bowl together and mix. The cake it produces has a firm yet moist texture and is excellent for carving into irregular shapes.
|Square Tin||15cm (6in)||18cm (7in)||20cm (8in)|
|Round Tin||15cm (6in)||18cm (7in)||20cm (8in)||23cm (9 in)|
|Self Raising Flour||175g / 6oz||225g / 8oz||325g / 12oz||450g / 1lb|
|Caster Sugar||125g / 4oz||175g / 6oz||275g / 10oz||375g / 14oz|
|Soft Margarine||125g / 4oz||175g / 6oz||275g / 10oz||375g / 14oz|
|Milk||15ml / 1tbsp||30ml / 2tbsp||45ml / 3tbsp||60ml / 4tbsp|
|Baking time (approx)||1 – 1¼ hrs||1¼ – 1½ hrs||1½ – 1¾ hrs||1¾ – 2 hrs|
- Grease and line the relevant cake tin or bowl and pre-heat the oven to 150°C/300°F/Gas 2.
- Sift the flour into a mixing bowl and add all the ingredients. Bind all the ingredients together, carefully, using a slow setting in your mixer. Once the ingredients have combined, increase the speed and beat for 1 minute.
- Spoon the mixture into the prepared baking tin and smooth the top.
- Cook in the centre of the oven for the specified time.
- Test the cake by lightly pressing the centre. It should spring back and the top should be golden brown. To be extra sure, insert a skewer. If it comes out clean, the cake is cooked. Leave in tin for 5 minutes, and then turn out onto a cool wire tray.
It is easy to vary the flavour of the cake. Add the zest of a lemon or orange to the mix before cooking for a citrus touch. Alternatively, a teaspoon of almond essence or 50g (2oz) of Shamrock Desiccated Coconut can add a hint of something from the Caribbean.
450g packet Shamrock Ready to Roll Icing
250g packet Goodall’s Ready to Roll Icing (Pink [Girl]/Blue [Boy])
Silvers Balls, for decoration
Butter Icing, as per recipe below
Butter Icing Ingredients:
75g/3oz Butter (at room temperature)
175g/6oz Icing Sugar, sieved
Goodall’s Colouring (Red [Girl]/Blue [Boy]
- Trim top of cake to level and turn upside down on cake board.
- Make butter icing by beating butter and sugar together and add colour, if desired.
- Use half of this to spread thinly over cake.
- Roll out white icing to a thickness of 4-5mm and gently ease onto cake.
- Trim around base of cake, re-roll remaining icing and cut out a crucifix shape and place on top of cake.
- Arrange silver balls on outline of cross.
- Roll out coloured icing and cut out round discs (use cap of Silver Ball container or similar).
- With remaining butter icing, attach discs around side of cake.
- If liked, pipe ‘Communion’, child’s name and date on top of cake.
Above quantities are suitable for 8’’ round or 7’’ square cake