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Madeira Cake
In this simple cake, the flavors of
lemon and butter shine through.
Special equipment
8in (20cm) springform round cake pan
Ingredients
12 tbsp unsalted butter, softened
1
(^1) ⁄ 2 cups all-purpose flour, plus extra for dusting
¾ cup sugar
3 large eggs, at room temperature
1½ tsp baking powder
½ tsp salt
finely grated zest of 1 lemon
Method
1 Preheat the oven to 350°F (180°C). Butter
the cake pan and dust with flour.
2 Cream the butter and sugar in an electric
mixer or with an electric hand mixer until
fluffy, about 2 minutes. Add the eggs one
at a time, mixing very well between additions.
3 Whisk for 2 minutes until bubbles appear
on the surface. Sift in the flour, baking
powder, and salt. Add the lemon zest. Mix
in the flour mixture and zest on low until
just smooth.
4 Spoon into the pan. Bake for 50–60
minutes or until a thin skewer comes out
clean. Leave the cake in the pan for a
couple of minutes, then turn out on to
a wire rack to cool.
STORE The cake will keep in an airtight
container for 3 days.
SERVES
8–10
20
MINS
50–60
MINS
UP TO 8
WEEKS
Marble Loaf Cake
For a twist on a classic sponge mixture, divide the batter in two and flavor half
with cocoa before mixing them together for a wonderful marbled effect.
Special equipment
9 x 5in (23 x 12cm) loaf pan
Ingredients
12 tbsp unsalted butter, softened, plus extra for
greasing
1 cup all-purpose flour, plus more for dusting
¾ cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp salt
¼ cup cocoa powder
Method
1 Preheat the oven to 350°F (180°C). Grease
the loaf pan and dust with flour.
2 Cream the butter and sugar in an electric
mixer or with an electric hand mixer until
fluffy, about 2 minutes. Add the eggs one
SERVES
8–10
25
MINS
40–50
MINS
UP TO 8
WEEKS
BAKER’S TIP
The secret to a good, light Victoria sponge-
style cake is to ensure that as little air as
possible is lost during the stage when the
flour is added. For an even lighter finish,
substitute margarine; the higher water
content seems to bake air into the cake,
though butter gives a richer flavor.
at a time, beating very well betweenadditions. Add the vanilla extract, andbeat for another 2 minutes until bubblesappear on the surface. Sift in the flour,baking powder, and salt. Mix on low justuntil smooth.3 Divide the batter evenly between 2 bowls.Sift the cocoa powder into 1 of the bowlsand fold in gently. Pour the vanilla cakebatter into the loaf pan, then top with thechocolate batter. Using the end ofa wooden spoon, a knife, or a skewer,swirl the 2 mixtures together, creatinga marbled effect.4 Cook for 45–50 minutes. Leave to coolslightly, then turn out on to a wire rack.STORE The cake will keep in an airtightcontainer for 3 days.