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Cake Decorating

Dry maderia

Hello, I’m struggling to find the right cake recipe that I’m 100% happy with. Does anybody have any tips on achieving a moist maderia cake? Mine all come out dry unless it’s been left covered in fondant for a few days. Also I know maderia cake has extra flour in but does anybody know what % this has to be to be a true maderia? I’m finding using 25% extra flour is making it dry? Thanks for any help

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2 Replies

Xclusive replied almost 11 years ago

My recipe is 6oz each of butter, sugar, 7oz flour (cut down on flour by 1oz so its 7oz instead of 8oz), 3 large eggs and 2 teaspoon baking powder but bake it at 150/160 degree celsius, takes longer but comes out moist.

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Cakecakeandmorecake replied almost 11 years ago

Great! Thank you, I will give it a try ; ))