Madeira cake recipe and homemade raspberry jam

It was my birthday a few days ago and I had the best few days sunbathing, listening to all of my favourite crazy music, and whipping up a delicious sugary storm in the kitchen! (Birthday baking is my favourite tradition)

In honour of my celebrations, I'm writing up this huge birthday post to combine all of the amazing recipes I used to create a two-tier Madeira cake, an exceptional layer of butter frosting (yum yum yum), and my first ever homemade raspberry jam!

You can also check out my birthday vlog ;)

For the Madeira cake:
200g self-raising flour
125g sugar
125g butter
3 eggs
1/4 tsp baking powder
Couple drops of vanilla essence
I made two Madeira cakes so that I could sandwich them together with butter frosting and jam like a traditional Victoria Sponge, so if you are doing the same you will need double the quantity

For the butter frosting:
80g icing sugar
50g butter
Drop of vanilla essence

For the raspberry jam:
350g raspberries
350g jam sugar
This will make two jars of jam/jelly, so if you want to make just enough for your cake use 80-100g instead

Cake recipe:
1. Cream the sugar and butter until combined. Then add the eggs and flour gradually. I sieve the flour into the bowl for extra air and fluffiness.
2. Once the sugar, butter, flour and eggs are combined, add in 1/4 tsp of baking powder and a few drops of vanilla essence. If the mixture is too solid, add in a few splashes of milk.
3. Bake in the oven for 45-50 minutes at 180degrees.

Raspberry jam recipe:
1. Put the raspberries and jam sugar in a pan and gently heat it until the sugar is dissolved.
2. Then quickly bring the pan to the boiling point so that the mixture is bubbling, before simmering it for about 8 minutes.
3. Turn off the heat and leave it to cool for about 8 minutes before spooning into sterilised jam jars. If you have a steady hand and protective gear, you can pour the mixture straight into containers and seal with the lid, but this is dangerous due to the scolding sugar so I waited for mine to cool.

Butter frosting recipe:
1. Dice the butter in a bowl and mix in the icing sugar until creamed.
2. Add in a splash of vanilla essence.
3. Once your cake has cooled, spread the butter icing and jam layers on top, and then crown it with the second cake if you are doing a two-tiered Madeira.


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