Classic English CakeWhen I found out our newly recruited HR manager was going to celebrate her birthday on Sunday, 29th April, I decided to make her a birthday cake to share it in our Friday morning tea meeting in conjunction with the welcoming of her joining the company. However, given the short notice and a week day, I didn’t have much time to prepare in the evening after work. Eventually I chose to make a simple and easy cake. I was pleased Ray offered a helping hand that night and we had a fun bonding time in making the cake together. |
My handsome kitchen helper |
Flipping through recipes, I came across this lemony and buttery Madeira cake. Following the Victoria Sandwich I made earlier, this was another classic and simple to make English sponge cake. This cake was traditionally consumed with a glass of Madeira wine, where the name of the cake originated from. Nowadays it is good to go with a cup of tea too.
This cake took longer baking time than usual, about an hour at lower temperature of 160 degree Celsius. Initially, when I saw the cake with cracked surface, I thought it was yet another failed project. The next morning, I did some google search and was relieved to learn that it was normal for Madeira cake to have peaks and crack on the surface. I found the cake texture to be very light and a bit dry. It is no wonder the English like it to go with Wine. I was wondering if I should increase the portion of butter or reduce the baking time for my next trial. |
Madeira Cake |
I was glad the birthday girl Sandee liked the cake; we had a small celebration at her office before sharing with the rest of the managers in our morning tea meeting. |
Happy birthday Sandee |
MADEIRA CAKE
Baking Time : 60 minutes Preparation Time : 10 minutes
Ingredients (serves 6)
180g unsalted butter, softened Use real unsalted butter. Margarine and spreads have too high water content.
3/4 cup (185g) caster sugar 3 eggs, at room temperature beaten 11/3 cup (165g) self-raising flour, sifted 2 tsp finely grated lemon rind 1 tsp lemon juice ( I use more – I whole lemon) 2 tsp caster sugar , extra to sprinkle Icing sugar to dust 1 tbsp lemon zest Method1. Preheat oven to 160°C (315 F). Lightly grease and line the base and sides of an 18CM (7”) round cake tin. - Use an electric mixer to beat butter and sugar in a bowl until pale and creamy. This will take about 5-10 minutes.
3. Add eggs, one at a time, beating well after each addition. 4. Fold in flour, lemon juice and lemon rind stir with a spatula until just combined. 5. When smooth, spoon into the prepared tin and level the surface.
6. Sprinkle extra sugar on top. 7. Bake for 1 hour or until a skewer inserted in the centre comes out clean. 8. Allow to cool in pan for 15 minutes before turning onto a wire rack to cool completely. If desired, dust with icing sugar and garnish with lemon zest.
马德拉蛋糕 材料: 180克无盐牛油,软化 使用无盐牛油。人造牛油有含水量过高。 细砂糖3/4杯(185克) 3个鸡蛋,拌打 1 1/3杯(165克)过筛自发面粉 2茶匙精细磨碎的柠檬皮 1茶匙柠檬汁(我用 - 我整个柠檬) 2小匙额外细砂糖,洒 糖粉装饰 1汤匙柠檬皮 方法 1。将烤箱预热至160℃(315 F)。 2。使用电动搅拌机拌打无盐牛油和糖直到轻和蓬松变白,这将需要大约5-10分钟。 3。加入鸡蛋,一次一个,每次加入后拌匀。 4。加入过筛自发面粉,柠檬汁和柠檬皮搅拌均匀。 5。把蛋糕的混合料倒入已铺上纸及涂上油的18厘米/'7'圆形烤盘里, 稍微颠一颠模子, 平整面糊。 6。在蛋糕的混合料上面洒上砂糖。 7。将蛋糕糊放入预热好的烤箱,烤1个小时,直到插入串在中心, 串出来干净即可。 8。烤好后,将模子冷却15分钟, 再脱模。 9。如果需要的话,洒上糖粉和柠檬皮装饰。
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