Madeira Sponge
454g Margarine or Butter
454g Caster Sugar
8 Eggs
510g Self Raising Flour
56g Lemon Peel
Method:
- Cream butter and sugar together until a light a fluffy consistency is achieved.
- Add eggs beating in gradually until fully absorbed.
- Fold in the sifted flour (you can add the zest to the flour) and mix until a smooth creamy texture is formed, take care not to over mix.
- Place equal quantities in two greased and floured loaf tins smooth the tops.
- Bake at 177ºC / gas mark 3/4 for approximately 15 – 20 minutes.
- When cooked, de-mould onto wire racks, place in fridge to chill.
- Slice with a clean knife, dust with fine icing sugar
Is soft flour the same as self raising flour? Do you add in the lemon peel after the flour has been mixed in? Would half the above ingredients make a 2lb loaf tin cake?
ReplyDelete"Anonymous"
ReplyDeleteSoft flour would be similar to self raising as there is no raising agent in the recipe it is already in the flour, sorry I should have changed the name.
For the grated lemon I have a zester but a grater would do and I would just add that to the flour immediately it won't make a difference.