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Madeira Sponge Cake
Madeira Sponge Cake with a colourful print baked into the layers and decorated with a cocoa stencilled swiss meringue buttercream.
Course
Dessert
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
2
-7" round cakes
Author
I Sugar Coat It
Ingredients
240
grams
unsalted butter
room temperature
200
grams
granulated sugar
100
ml
milk
3
eggs
room temperature
250
grams
unbleached all-purpose flour
16
grams
baking powder
Instructions
Preheat oven to 325ºC.
Place the butter and sugar in the bowl of an electric mixer, or hand mixer. Beat on medium speed until well incorporated and fluffy.
Turn the mixer to low and add the eggs one at a time, adding a tablespoon of flour with each egg addition.
Add the remaining flour and the baking powder and continue to mix on low.
Add the milk and mix until fully incorporated.
To make your pattern in the cake, proceed as described in the post above, and bake for 40 minutes.
Cakes are ready when an inserted toothpick or cake tester comes out clean.
Allow the cakes to cool on a rack for about ten minutes, then invert onto the rack to cool completely.
Notes
Recipe from
Masam Manis