By deej

Re: 10" madeira cake
10 May 2008 21:59

Hi, I am trying make a 10" round madeira cake but not sure how to scale up the ingredients-most recipes I can find are for 7" round only. Does anyone have a really nice trusty recipe?

Replies

By gerry

Re: 10" madeira cake
11 May 2008 09:47

http://deliaonline.com/recipes/selections/information-centre,1040,RS.html

By gerry

Re: 10" madeira cake
11 May 2008 09:49

Sorry link didn't work. Delia has scaling up and down info. I'll try to work out how I got there and come back to you.

By gerry

Re: 10" madeira cake
11 May 2008 09:52

Click Cookery School (on the left), Information Centre, Scaling up cake recipes.

By deej

Re: 10" madeira cake
11 May 2008 10:12

Thanks gerry but this only seems to come up with fruit cake recipe. I am new to this-can I get madeira recipe somewhere else do you know? thanks

By gerry

Re: 10" madeira cake
11 May 2008 10:21

I do a 9inch round madeira cake regularly. Would that do?

By Wrinkle

Re: 10" madeira cake
11 May 2008 11:06

The area of a 7 inch circle is approx 121 inch and the area of a 10 inch circle is 246 inch, so doubling your 7 inch recipe will be just about right.

By *Bramble

Re: 10" madeira cake
11 May 2008 11:23

As long as you fill the tin to the same level, Wrinkle, and don't want the cake to be deeper as well as bigger :-)

By deej

Re: 10" madeira cake
11 May 2008 11:57

thanks for all these-a 9" recipe would be great thanks gerry.

By gerry

Re: 10" madeira cake
11 May 2008 13:03

deej, sorry for delay but glad you've got help. Connection was down for an hour.
8oz butter
8oz caster sugar, either creamed together or melted.
Beat in 4 eggs,
Add 8oz sr flour, sieved.
Pinch of salt.
Put in lined and buttered tin; pre-heated oven to 180C for 1hr30mins.
I find time varies; done when sides shrunk away a bit and a hot knife or skewer come away from the cake without bits on it.

By gerry

Re: 10" madeira cake
11 May 2008 13:05

PS sometimes you might want to add flavouring (I use 2tbs G and B's cocoa powder; a tbs liquid is sometimes needed if too stiff (I use real vanilla extract).

By deej

Re: 10" madeira cake
11 May 2008 13:12

that's great gerry, many thanks, will let you know how it goes-bit hot for baking cakes but I need to return tin by tomorrow!

By gerry

Re: 10" madeira cake
11 May 2008 13:14

deej, I'm no cake maker but have had help from this site and am improving. My weakness is telling when they're done but the heated utensil always works for me. Leave it in for some seconds. I heat it on the bars of the oven before inserting in the cake.