
Hello fellow bakers,
Does anyone have a recipe for a 10inch vanilla madeira cake please

I have never made a madeira cake. From what I know about it sounds similar to American pound cake. What do you think, is it similar to pound cake, or not?



Traditionally American pound cake contained 1 pound of butter, sugar, eggs and flour. That makes it the same as an English Victoria sponge. It is delicious but a bit too soft to cope with fondant and too crumbly to carve. Madeira cake has extra flour which makes it stronger.
This one is good. https://lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/ and contains a guide to scaling up.

Hi I use Victoria sponge for all my cakes and find it holds up really well with fondant. So that’s an option for you.
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