Mrs Jones shares some tips with us to make sure we get the perfect Madeira cake every time. She also shares the story as to where the name comes from, which might not be as obvious as you first thought!
Making the mix
Getting the mixture and consistency just right is crucial to the bake, but you’re in safe hands as Mrs Jones talks you through every stage.
Bringing it out of the oven
Now time to bring the cake out of the oven and if only we had smellavision! …the smell itself has the taste buds dancing!
This recipe is for a 6″ Round cake baked to a depth of 3″or just under. Baked in an Invicta cake tin 4″ deep.
Need to bake a different size? Use our Cake Recipe Re-Calculator, find the Maderia recipe then select your new bake size.
175g unsalted butter
175g caster sugar
3 medium eggs
175g self-raising flour
80g plain flour
1 teaspoon vanilla extract
Measuring spoon (teaspoon)
1 x 6” round, deep cake tin
Baking parchment or greaseproof paper
Old newspaper or brown paper
Ovenproof bowl filled with water
Wire cooling tray
Award winning baker Mrs Jones is here to teach us how to bake a wonderful Madeira cake. Baking the perfect Madeira cake can be quite tricky but Mrs Jones will show you how to bake it stress-free and get it right every time.