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Madeira cake

Sandkuchen

Preparation: 2 days in advance

Preparation time: about 30 minutes

Baking time: about 55 minutes

About 20 pieces

For the Bundt pan or kugelhopf mould (diameter 22 cm/9 in)

a little fat

plain (all purpose) flour

Preparation

5 egg whites (medium)

100 g/3½ oz (½ cup) sugar

For the sponge

250 g/9 oz (1¼ cups) soft butter or margarine

125 g/4½ oz (1 cup) icing (confectioners’) sugar

5 egg yolks (medium)

1 pinch salt

a few drops butter-vanilla extract

grated zest of 1 organic lemon (untreated, unwashed)

80 g/3 oz (7⁄8 cup) plain (all purpose) flour

150 g/5 oz (11⁄8 cups) cornflour (cornstarch)

1 level teaspoons baking powder

For dusting

a little icing (confectioners’) sugar

Per piece

P: 2 g, F: 12 g, C: 22 g, kcal: 206

1Grease and flour the Bundt pan or kugelhopf mould. Preheat the oven.

Top/bottom heat: about 160 °C/325 °F (Gas mark 3)

Fan oven: about 140 °C/275 °F (Gas mark 1)

2In preparation, whisk the egg whites until they are very stiff. Gradually add sugar. Continue whisking the egg white mixture until shiny. Put in the refrigerator until required.

3For the sponge, whisk the butter in a mixing bowl using a hand-mixer with whisk attachment on the highest setting until it is soft. Gradually add the icing (confectioners’) sugar. Continue whisking until the mixture is light and fluffy (about 3 minutes).

4Gradually add egg yolks while on the highest setting. Next, stir in the salt, essence and lemon zest.

5Mix flour with cornflour (cornstarch) and baking powder and briefly stir them into the mixture in 2 instalments, while on the lowest setting.

6Very carefully fold the beaten egg white mixture in 4–5 instalments into the sponge mixture, using a whisk. While doing so, ensure that the air bubbles are retained as much as possible.

7Fill the sponge mixture in the Bundt pan or kugelhopf mould and put the mould on a shelf in the bottom third of the preheated oven. Bake for about 55 minutes. After about 15 minutes baking time, make a 1cm/⅜ in-deep centred and ring-shaped incision. Finish baking the cake.

8Place the mould on a cake rack. Leave the cake to stand for about 10 minutes in the mould. Then ease it out of the mould, place it on a cake rack and leave to cool. Sprinkle the cake with icing (confectioners’) sugar.