14 inch Square Madeira Cake Recipe 1.4 kg (3lb 2 oz) self-raising flour 1.

4 kg (3lb 2 oz) unsalted butter 1.4 kg (3lb 2 oz) caster sugar 750g (1lb 10oz) plain flour 24 eggs 3tsp of vanilla extract Preheat the oven to 160 C/Gas 3. Grease and line the cake tin with baking parchment. Cream the butter and sugar in a large mixing bowl until light and fluffy. Sift the flours into another mixing bowl and put to one side. Beat the eggs into the creamed mixture, one at a time. Follow each egg with a spoonful of flour to prevent the mixture from curdling. Sift and fold the remaining flour into the mixture, with a large spoon. Add the vanilla extract. Pour the mixture into your greased and lined tin and bake for 2 to 3 hours, checking it at the 2 hour mark to make sure it s not baking too fast. If you notice that it s browning too much, you can cover with foil and slightly reduce your oven temperature.

12" Madeira Cake Cooking time 65 mins). This recipe was sent through by a commercial customer last year, who has tested it. The triple lining, and the covering, are important as you run the risk of having a decidedly crisp "crust" otherwise. Ingredients: 825 gm Butter 825 gm Self Raising Flour 825 gm Caster Sugar 12 Large Eggs Method: Pre-heat the oven to 180 deg. (Gas Mark 4) Grease and line the pan (Triple lining is suggested to prevent scorching). Take a LARGE mixing bowl, cream the butter and sugar. Then add the eggs, one at a time to prevent curdling (you may need to add a little flour from time to time). Once the eggs are mixed in, fold in the balance of the flour. Cook for 30 minutes at 180 deg. then cover with baking parchment for another 20 minutes at the same temperature. For the final 15 minutes, keep covered but reduce the temperature to 170 deg. (Gas 3). This should produce a cake that has a close, even texture, is completely cooked and moist. To adapt for chocolate cake: (courtesy of another user of our pans) Substitute 3 desert spoons of good cocoa powder for 3 desert spoons of flour. Then add a further 2 heaped desert spoons of cocoa powder. You can substitute 200gm of the butter for Flora to make it lighter. This should result in a bouncy, good textured chocolate sponge. Finished off with a dark chocolate ganache, sprinkled with white chocolate shavings, it is quite a treat!