Recipe for a madeira sponge cake? ( UK ONLY)?

hiya, please could some one tell me the recipe/ instructions for making a madiera cake? i want it from the uk as every one else use's different abbreiviations and ingrediants in there cakes, and need it nie and easy to follow thanxRecipe for a madeira sponge cake? ( UK ONLY)?
Madeira Sponge Cake





Ingredients


350g/12oz Odlums Self Raising Flour


275g/10oz Caster Sugar


275g/10oz Soft Margarine


5 Eggs


3 Tablespoons Milk





Method


Line an 8';/20cms round deep cake tin with a double layer of greaseproof paper.


Pre-heat oven to 150掳C 300掳C Gas 2.


Sieve the flour into a bowl and add all the other ingredients.


Beat all the ingredients together, gently, using a low setting on the mixer.


When ingredients are combined increase speed and beat for one minute.


Spoon mixture into the prepared baking tin and smooth the top.


Cook in the centre of the oven for 1 1/2 - 1 3/4 hours. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.


To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked.


Leave in tin for about 15 minutes, then turn onto a wire tray to cool.


When completely cold wrap in greaseproof and store in a cool dry place.








Variations


Add the rind of a lemon or an orange for a citrus flavour.


For Almond flavour add a teaspoon of Almond Essence, for Vanilla Flavour add a teaspoon of Vanilla Essence.


Alternatively, add 50g/2oz desiccated coconut if liked.








The above cake is really quick and easy to do and produces a cake that is firm and yet has a moist texture. Ideal for slicing!





2) Madeira Sponge Cake With Lemon Buttercream





I adapted this recipe from a Kid's Birthday Party Book with a few minor changes of my own. I gave it a lemon flavour and iced it with homemade Lemon Buttercream. It was light, tasted marvellous and looked absolutely gorgeous. A great party cake to whip up on short notice.








Preparation Time: 15 mins


Cooking Time: 50 mins


Serves 8





Ingredients





Fo The Sponge Cake


1 1/2 cups self raising flour


3/4 cup plain flour


4 eggs


3/4 caster sugar


3/4 cup butter


1 tsp lemon essence





Fo The Buttercream Icing


1/2 cup butter


2 cups icing sugar


1 tsp vanilla essence


1 tsp lemon essence





To Make The Sponge Cake


Preheat oven to 160oC. Grease and line a 7'; square pan. Sift self raising flour and plain flour in a bowl. In another bowl, beat sugar and butter till light and fluffy. Add the eggs and beat till mixture becomes pale and fluffy. Fold in the flour slowly, beating till combined. Pour batter in the prepared cake pan and indent the center with a spoon. Bake in the oven for 50 mins. Stand for 5 mins and transfer to a wire rack to cool completely.





To Make The Buttercream Icing


Combine butter, icing sugar, vanilla and lemon essences in a bowl and beat for 3-5 minutes till the mixture becomes fluffy, smooth and glossy. Use a flat metal spatula to ice the cooled cake.








Rockschool4's Notes


If you don't have self-raising flour, make your own by sifting together 1 cup plain flour and 1 tsp baking powder. Follow the 1:1 ratio of plain flour and baking powder.





The Sponge can be left unflavoured or flavoured by adding vanilla, choclate, almond, lemon etc..





Substituting lemon for either chocolate or vanilla will give you different variations of the buttercream.





You can colour the buttercream by adding a drop of your preferred choice of colour before beating the mixture.





After the cake was made and decorated I found that it was a bit dry, I might add 1/3 cup more butter the next time I make it.





3) Madeira Cake Recipe





Ingredients:


Makes one 18 cm / 7 in cake


175 g/6 oz butter or margarine, softened


175 g/6 oz caster (superfine) sugar


3 large eggs


150 g/5 oz self-raising (self-rising) flour


I00 g/4 oz/1 cup plain (all-purpose) flour


A pinch of salt


Grated rind and juice of 1/2 lemon





Method:


Cream together the butter or margarine and sugar until pale and soft.


Add the eggs one at a time, beating well between each addition. Fold in the remaining ingredients.


Spoon into a greased and lined 18 cm/7 in cake tin (pan) and level the surface.


Bake in a preheated oven at 160掳C/325掳F/gas mark 3 for 1-1 1/4, hours until golden brown and springy to the touch. Leave to cool in the tin for 5 minutes before turning out on to a wire rack to finish cooling.





4) Honey Madeira Cake Recipe





This light tasty cake is a must, for teatime.





Prep:10m


Cook:60m


Servings:8








Ingredients


150g (6oz) butter


100g (4oz) set honey


75g (3oz) caster sugar


grated rind of 1 lemon


eggs, size 3, beaten


250g (9oz) self-raising flour, sieved





TO GLAZE:


45ml (3tbsp) clear honey


30ml (2tbsp) chopped almonds, toasted





Directions


Preheat oven to 180oC, 350oF, Gas Mark 4.


Grease and line the base of a 900g (2lb) loaf tin.


Cream the butter with the honey and sugar until pale and fluffy.


Mix in the lemon rind then gradually beat in the eggs.


Add a little flour to prevent the mixture from curdling.


Fold in the remaining flour and transfer the mixture to the prepared tin. Bake for about one hour.


Test using a metal skewer inserted into the middle: the skewer should come out clean.


Cool the cake on a wire rack.


To glaze, warm the honey and make fine holes in the cake with a skewer. Drizzle over the warm honey and sprinkle with the toasted nuts.








Enjoy making and eating them!