Madeira cake is a very tradition British cake with a close-textured sponge, it is simple but simply perfect and never fails to please. I have always had a soft spot for a simple Madeira as I love the edge bits, that signature crust you only seem to find on a this cake, it is simply the best bit.
I like to make mine in a loaf but you can just as easily make a round cake, just be sure to cut nice thick slabs for munching with tea while snuggled up on the sofa.
a pinch of salt
1 teaspoon of baking powder
175g unsalted butter, room temperature
175g caster sugar
3 medium eggs, room temperature
1 tsp vanilla extract
170g chocolate chips
a 20cm round deep cake tin or a loaf tin,
greased and lined.
Preheat the oven to 170C/325F/gas 3. Sift the flour, salt and baking powder on to a sheet of greaseproof paper and set aside until needed.
Put the soft butter into the bowl of an electric mixer and beat well for a minute. When the butter looks lighter and creamier, add the sugar and beat well for 5 minutes, until the mixture looks very light and fluffy. Gradually add the eggs one at a time beating well after each addition and adding a tablespoon of the flour and the vanilla extract with the last egg.
Take a tablespoon of the flour and mix with the chocolate chips in a small bowl.
Add the rest of your flour mixture to your batter, folding it in gently until thoroughly combined. Fold in the floured chocolate chips.
Transfer the mixture to your prepared tin and spread it out evenly, gently bang the tin down on the work surface to dislodge any air pockets and bake in the preheated oven for between 1 hour and 1 hour 15 minutes, or until firm to the touch.
Remove from the oven and stand the tin on a cooling rack. When completely cold, remove the cake from the tin and peel off the lining paper. Store in an airtight container.
Mmm...Madeira cake edge bits....yum.