150g Baking Spread*
6 medium Eggs
300g Self raising flour
100g Plain flour
2 tablespoons Milk
2 teaspoons Flavouring orange or lemon or vanilla
2 Zest of whole Orange or Lemon (for orange or lemon madeira cake)
Preheat the oven to 170C 150F. Make sure all of your ingredients are at room temperature. Rub butter or baking spread in 2 x 8” round cake pans and line the bottom with baking paper/parchment paper. In a mixing bowl, add in butter and sugar then use mixer to beat until batter is pale and creamy. Break eggs in a separate bowl and add milk, lemon or orange or vanilla flavouring to the eggs and whisk. Add the whisked eggs to the butter and sugar mixture and beat with the mixer for a few minutes. Add flour to the batter and mix by hand with a spatula. Fold in till incorporated and you can’t see any pockets of flour. Divide the cake batter between the lined cake pans and place in pre heated oven. Bake for approximately 30 minutes or till cake tester comes out clean. Turn cake onto cooling rack and leave to cool. Fill with your chosen filling. Slice the cake and enjoy it as it is, or its denser crumb makes it ideal for celebration cakes or for carving novelty cake and covering with either buttercream or ganache and sugarpaste.
* If you prefer, you can use all butter in this recipe, but I prefer the lighter texture achieved by using half baking spread.