12/20/2023 0 Comments Simply being mum baking cake![]() ![]() After I have added the eggs (each with a little flour to stop curdling) I then add the flavouring.This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle. Line the inside of the tin as usual and then line the outside of the tin with newspaper – I use lots – at least 5 pages, folded to just above the height of the tin and secured with tape or string.What I do is turn on the mixer and leave it to do it’s thing while I get on with the next stage. ![]() Cream the butter and sugar until white.If you don’t have trays that slide in, just use the shelves and place a baking sheet under the cake and on the shelf above. My oven has baking trays that slide directly into it so I put one tray in for the cake to sit on and place another tray above it giving enough room for the cake tin plus about three inches clearance. Lindy’s Madeira should be cooked at 160☌ but, as I have a fan oven, I turn it down 20 degrees to 140☌ and place a bowl of water on the shelf.Make sure you take your butter and eggs out of the fridge so they can reach room temperature.Margarine and spreads have too high a water content. Here are the extra tips Lindy has given me from her years of baking experience, plus a few of my own : I used Lindy’s 20cm (8in) round Madeira recipe (see below). Well, it’s taken three attempts and I’ve cracked it. I had conquered the decorating but the cakes weren’t getting eaten! So Lindy set me a challenge – to create the perfect Madeira cake! My first attempts weren’t great – they came out of the oven domed, very crispy on the outside and really dry. Good luck and hope this helps you.īefore working at Lindy’s I had never made a Madeira cake. After many requests from our workshop students, I am posting the Perfect Madeira Cake blog. ![]()
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