Vanilla Madeira Cake: A Timeless Classic Recipe
Vanilla Madeira cake, a testament to simple elegance and enduring flavor, is a delightful treat enjoyed for generations. Its dense yet tender crumb, subtly sweet vanilla notes, and remarkably long shelf life make it a perfect choice for afternoon tea, special occasions, or a comforting everyday indulgence. This recipe provides a comprehensive guide to creating a truly exceptional Vanilla Madeira cake that will impress your family and friends.
## What is Madeira Cake?
Contrary to popular belief, Madeira cake doesn’t actually contain Madeira wine. Its name originates from its historical association with the fortified wine of Madeira Island. In the 18th and 19th centuries, it was commonly served alongside a glass of Madeira wine, leading to its enduring moniker. The cake itself is characterized by its firm, slightly dry texture (making it ideal for dipping in tea or wine) and a distinctive crack on top, a result of the baking process.
## Why This Recipe Works
This Vanilla Madeira cake recipe has been meticulously developed to ensure a consistently perfect result. Here’s what sets it apart:
* **Precise Ingredient Ratios:** The balance of flour, butter, sugar, and eggs is carefully calibrated to achieve the ideal crumb structure and texture.
* **Creaming Method:** The creaming method, where butter and sugar are beaten together until light and fluffy, is crucial for incorporating air and creating a tender cake.
* **Slow Baking:** Baking at a moderate temperature allows the cake to rise evenly and prevents it from drying out.
* **Vanilla Infusion:** The generous addition of vanilla extract enhances the cake’s flavor profile, creating a warm and inviting aroma.
* **Proper Cooling:** Allowing the cake to cool completely in the tin before removing it helps to prevent it from crumbling.
## Ingredients You’ll Need
Before you begin, gather the following ingredients:
* **Unsalted Butter:** 250g (1 cup, or 2 sticks), softened to room temperature. Ensure your butter is genuinely soft, not melted. This is crucial for proper creaming.
* **Granulated Sugar:** 250g (1 1/4 cups). Granulated sugar provides the necessary sweetness and contributes to the cake’s structure.
* **Large Eggs:** 4, at room temperature. Room temperature eggs emulsify more easily, creating a smoother batter.
* **Vanilla Extract:** 2 teaspoons. Use a high-quality vanilla extract for the best flavor. Vanilla bean paste can also be used for a more intense vanilla flavor. If using paste, use 1 tablespoon.
* **All-Purpose Flour:** 300g (2 1/2 cups). All-purpose flour provides the structure for the cake. Do not use self-raising flour.
* **Baking Powder:** 1 teaspoon. Baking powder helps the cake to rise.
* **Milk:** 60ml (1/4 cup). Milk adds moisture to the cake, keeping it tender.
* **Pinch of Salt:** Enhances the overall flavor.
## Equipment Needed
* **9-inch Loaf Pan:** Preferably a non-stick loaf pan. If using a regular loaf pan, grease it thoroughly and line the bottom with parchment paper.
* **Electric Mixer:** A stand mixer or hand mixer is recommended for creaming the butter and sugar.
* **Mixing Bowls:** Several mixing bowls for separating and combining ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Spatula:** For folding ingredients and scraping down the sides of the bowl.
* **Wire Rack:** For cooling the cake.
## Step-by-Step Instructions
Follow these detailed instructions to create a perfect Vanilla Madeira cake:
**1. Prepare the Loaf Pan:**
* Preheat your oven to 160°C (320°F). It is important to use an oven thermometer to check the true temperature of your oven. Ovens can vary drastically and impact the final product.
* Grease the 9-inch loaf pan thoroughly with butter or cooking spray. Pay close attention to the corners and edges.
* Line the bottom of the pan with a rectangle of parchment paper. This will make it easier to remove the cake after baking.
**2. Cream Butter and Sugar:**
* In a large mixing bowl, combine the softened butter and granulated sugar.
* Using an electric mixer, beat the butter and sugar together on medium speed for 5-7 minutes, or until light, fluffy, and pale in color. This step is crucial for incorporating air into the batter, which will result in a tender cake.
* Scrape down the sides of the bowl occasionally to ensure that all the butter and sugar are evenly combined.
**3. Add Eggs Gradually:**
* Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beating well after each addition helps to create a smooth emulsion.
* After adding all the eggs, add the vanilla extract and mix until combined.
* If the mixture looks curdled at any point, don’t worry. Adding a tablespoon of flour from the measured amount can help to bring it back together.
**4. Combine Dry Ingredients:**
* In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
* Whisking ensures that the baking powder is evenly distributed throughout the flour.
**5. Alternate Wet and Dry Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
* Add about one-third of the dry ingredients to the butter-sugar mixture and mix on low speed until just combined.
* Pour in half of the milk and mix until just combined.
* Add another one-third of the dry ingredients and mix until just combined.
* Pour in the remaining milk and mix until just combined.
* Add the remaining dry ingredients and mix until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
* The batter should be smooth and creamy.
**6. Pour Batter into Loaf Pan:**
* Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
* Gently tap the pan on the counter a few times to release any air bubbles.
**7. Bake the Cake:**
* Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven.
* If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil during the last 20-30 minutes of baking.
**8. Cool the Cake:**
* Once the cake is baked, remove it from the oven and let it cool in the pan for 15-20 minutes.
* After 15-20 minutes, carefully invert the cake onto a wire rack to cool completely. This will prevent the bottom of the cake from becoming soggy.
* Allow the cake to cool completely before slicing and serving.
## Tips for Success
* **Use Room Temperature Ingredients:** Room temperature ingredients emulsify more easily, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Accurate Measurements:** Use accurate measurements for all ingredients. Baking is a science, and precise measurements are crucial for success.
* **Check Oven Temperature:** Use an oven thermometer to ensure that your oven is at the correct temperature. Oven temperatures can vary, and this can affect the baking time and outcome of the cake.
* **Patience is Key:** Allow the cake to cool completely before slicing and serving. This will prevent it from crumbling.
* **For an Extra Touch:** Brush the cooled cake with a simple syrup made from equal parts sugar and water that has been heated until the sugar dissolves. This will add moisture and shine to the cake.
## Variations
* **Lemon Madeira Cake:** Add the zest of one lemon to the batter for a bright citrus flavor.
* **Orange Madeira Cake:** Add the zest of one orange to the batter for a warm, fragrant flavor.
* **Almond Madeira Cake:** Add 1/2 teaspoon of almond extract to the batter for a nutty flavor.
* **Chocolate Chip Madeira Cake:** Fold 1/2 cup of chocolate chips into the batter before baking.
* **Marble Madeira Cake:** Divide the batter in half. Add 2 tablespoons of cocoa powder to one half. Swirl the two batters together in the loaf pan before baking.
## Serving Suggestions
Vanilla Madeira cake is delicious on its own, but it can also be served with a variety of accompaniments:
* **Tea or Coffee:** A classic pairing for afternoon tea.
* **Fresh Fruit:** Berries, sliced peaches, or grapes make a refreshing addition.
* **Whipped Cream:** A dollop of whipped cream adds richness and sweetness.
* **Custard:** Vanilla custard or crème anglaise complements the cake’s flavor.
* **Jam or Preserves:** Serve with your favorite jam or preserves for a touch of sweetness.
* **Wine:** Enjoy it with a glass of Madeira wine, as it was traditionally served.
## Storage Instructions
Vanilla Madeira cake has a remarkably long shelf life. It can be stored at room temperature in an airtight container for up to 5 days. To keep it fresh, wrap it tightly in plastic wrap or place it in a resealable bag. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake at room temperature before serving.
## Vanilla Madeira Cake Recipe
**Prep Time:** 20 minutes
**Cook Time:** 60-75 minutes
**Total Time:** 1 hour 20 minutes – 1 hour 35 minutes
**Yield:** 1 loaf (9-inch)
**Ingredients:**
* 250g (1 cup, or 2 sticks) unsalted butter, softened
* 250g (1 1/4 cups) granulated sugar
* 4 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 300g (2 1/2 cups) all-purpose flour
* 1 teaspoon baking powder
* 60ml (1/4 cup) milk
* Pinch of salt
**Instructions:**
1. Preheat oven to 160°C (320°F). Grease and line a 9-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
9. Slice and serve. Enjoy!
Enjoy your delicious homemade Vanilla Madeira cake! This recipe is a wonderful starting point, feel free to adjust and adapt it to create your own signature version of this timeless classic. Happy Baking!