Madeira Cake CLASSIC BRITISH sponge cake

The Madeira Cake is a traditional British sponge cake, and its history dates back to the 18th or 19th century. Despite its name, Madeira Cake does not originate from the Madeira Islands or traditionally contain Madeira or any other type of wine. The name instead suggests that the cake was often served with Madeira wine, a fortified wine from the Madeira Islands, which was popular among the British gentry during the 18th and 19th centuries. This pairing became a favoured afternoon tea snack, which helped cement the cake's popularity.

The cake is characterised by its dense yet light texture, which distinctly differs from other airier sponge cakes. Its traditional ingredients include butter, sugar, flour, and eggs, often flavored with lemon zest or lemon juice to add a subtle citrus note, which complements the cake's richness.

Originally, Madeira Cake was used as a celebration cake for festivities and special occasions, owing to its rich texture and the expense of its ingredients during the time it was created. Over the years, it has become more of an everyday cake, enjoyed for its simplicity and delightful taste.

The evolution of Madeira Cake reflects changes in baking trends and the availability of ingredients. In its early days, the cake was a sign of opulence, but as ingredients became more accessible, it found its way into the homes of the general public. Today, Madeira Cake is a staple in British baking, often found in tea rooms and homes across the country. It is also popular for being a sturdy cake that can be easily carved or shaped, making it a favored choice for decorated cakes and tiers in wedding cakes.

Despite its simplicity, Madeira Cake's enduring popularity underscores the British fondness for traditional bakes that pair perfectly with a cup of tea. Its history is a testament to the evolution of baking and culinary preferences in Britain, from the luxurious tea parties of the upper class to the afternoon tea people enjoy today.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
240g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
3 large eggs
Grated zest of 1 lemon
1 tbsp lemon juice
210g (1 ¾ cups) all-purpose flour, sifted
90g (¾ cup) self-raising flour, sifted
A pinch of salt
2 tbsp milk (optional, to adjust batter consistency)
Icing sugar for dusting (optional)

Note: Not all countries are fortunate to have butter as an ingredient, I realise that – Feel free to use whatever you can. I am also aware of the commentators regarding trans fat – however, we all have choices when surrounded with the perfect ingredients, whether to use or not!

oven to 360°F (180°C) 45-50 mins
Air fryer 320°F (165°C) 40 mins – cover 8 mins
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