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Madeira Sponge cake questions???

post #1 of 7
Thread Starter 
Was wondering if the Madeira sponge cake recipe that Debbie Brown uses is good? Is it moist? Does it taste good? What about the texture? Do you need to put a layering of simple sugar on it? I am guessing it is good for carving since she uses it. Or is there a better recipe out there to use for a carved cake? Thanks!
post #2 of 7
I'm not sure if this will help you, but for years I couldnt figure out what Madiera Sponge Cake was. I from the states and never heard of it until I purchased some cake decorating books from England. Well turns out Madiera is just plain ol Pound Cake. I was watching "Rachel Allen Bakes" on Cooking Channel and she said ".... for Madiera your going to need equal parts...." and thats when it hit me. Madiera is pound cake that once baked would be doused in Madiera Liquor.

So I guess what I am saying is...use your best pound cake recipe and hit it with which ever sryup you like.
To bake or not to bake?, That is my question.
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To bake or not to bake?, That is my question.
Reply
post #3 of 7
Language difficulties:

Pound cake is 1 lb butter, 1 lb sugar, 1 lb eggs, and 1 lb plain [all-purpose] flour. The technique is the creaming method. No liquid is involved. It makes a dense cake. American Pound cake recipes add liquid and leaveners. The proportions of the basic ingredients have also been adjusted to make the cake less heavy.

Victoria sponge cake is the weight of butter, sugar, and self-raising flour equal to the weight of the eggs eg 4 oz butter, 4 oz sugar, 4 oz self-raising flour and 4 oz eggs [approx 2]. The technique is the creaming method. If the batter is not "soft-dropping consistency, then 1-2 tb liquid may be added.

Madeira cake is similar to the Victoria sponge. It is the weight of butter, sugar, and self-raising flour equal to the weight of the eggs with an additional amount of flour eg 4 oz butter, 4 oz sugar, 6 oz self-raising flour and 4 oz eggs [approx 2]. The technique is the creaming method. If the batter is not "soft-dropping consistency, then 1-2 tb liquid will be added.

Madeira cake is so named because it was traditionally served with a small glass of Madeira wine. It does not have alcohol as an ingredient.
post #4 of 7
I found Debbie Brown's madeira cake recipe to be dry, tasteless and heavy. I followed the recipe to a tee. It did cut nicely though. I only tried it the once, never gone back to it to give it another shot. I only used it because I wanted a firm cake to travel to the UK with. Unfortunately it was for my mothers 60th birthday, and we were all terribly disappointed with the cake. And no, I really don't think the 2 hour flight was to blame!
post #5 of 7
Most of my cakes are madeira, either plain or chocolate, they do cut great but I dont think they taste too good, it doesnt help the fact that I dont eat or like cake lol, I would love to know some better recipes or to add some other fab flavours to it, then maybe just maybe I'd like cake.
post #6 of 7
Thread Starter 
Thanks for sharing your thoughts on this cake. If anyone has a better cake for sculpting...please share!!!!! Also, would the simple syrup help this cake taste better?? Just a thought...
post #7 of 7
i like maderia sponge, used a couple of recipes, the one i normally use is in carole deacons book, but really theres not much variation.
it is denser than a sponge like victoria sponge is, and many people dont like the texture, not the taste.
it tastes good, like cake should!
simple syrup alone adds moisture, not taste - unless its flavoured with alcohol etc.
pound cake is good for carving too, its the firmest of the three sponges. tastes good, like cake should - but being denser, some people comfuse that for dry. depends what you are used to eating and working with.
xx
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