December 29, 2009

Madeira Cake

Chamchameet 010

This is second experiment in the holiday ‘cake series’. Madeira Cake is traditionally served with a glass of Madeira wine in Victorian England. It is so light and spongy that it makes a perfect team-time treat. Traditional Madeira cake peaks and cracks slightly on the top. If you want to do icing on top of it, just level the top with knife.


Serves 8-10 pieces

200g butter, softened
1 tbsp lemon juice
150g or 3/4 caster sugar
3 eggs
225g or 2 cups self rising flour, sifted


  1. Preheat the oven to 180degC or Gas 4. Grease base and sides of loaf tin (rectangular).
  2. Place butter, lemon juice and sugar in a mixing bowl and beat until light and fluffy.
  3. Beat in eggs one at a time till evenly blended.
    Add the sifted flour into the egg mixture and mix well.
  4. Transfer the cake into the loaf tin and bake in centre of oven for 45-50 minutes or until skewer comes out clear from the centre of cake.


You can add cocoa powder to make a chocolate Madeira cake or apricots, dry fruits as per your liking.

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Muffins or Cup Cakes

With Christmas holidays going on, I decided to try my hands on some cake recipes. This post will following more cake recipes that I’ll be trying during the vacations.

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Makes 12
225g / 2 cups plain flour
1 tsp baking soda
1 pinch of salt
150g / 2/3 cup unsalted butter, softened
300g / 1 and 1/2 cup caster sugar
3 eggs
250ml / 1 cup milk


  1. Preheat oven to 180 degC or Gas 4. Line up 12-cup muffin tray with paper cases.
  2. In a mixing bowl, sift together the flour, soda and salt.
    In another large bowl, beat butter and sugar until light and creamy.
  3. Add eggs one at a time beating well each time.
  4. Now mix the flour mixture into egg mixture part by part mixing well.
  5. Finally beat on low power to mix well. Divide equally into 12 cup cases.
  6. Bake for 12-15 minutes until a knife comes out clean. Do not over bake. Remove the cups on a wire rack to cool completely.
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