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{{Short description|British sponge cake}} |
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{{Infobox |
{{Infobox food |
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| name = Madeira cake |
| name = Madeira cake |
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| image = Cherry madeira cake.jpg |
| image = Cherry madeira cake.jpg |
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| image_size = 300px |
| image_size = 300px |
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| imagesize = |
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| caption = Cherry Madeira cake with [[whipped cream]] and [[tea]] |
| caption = Cherry Madeira cake with [[whipped cream]] and [[tea]] |
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| alternate_name = |
| alternate_name = |
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| place_of_origin = [[England]] |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = Tea or breakfast |
| course = Tea or breakfast |
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| type = [[Sponge cake]] |
| type = [[Sponge cake]] |
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| served = |
| served = |
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| main_ingredient = |
| main_ingredient = |
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| variations = |
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| calories = |
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| other = |
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'''Madeira cake''' is a [[sponge cake|sponge]] or [[butter cake]] in traditional [[British cuisine|British]] and [[Irish cuisine|Irish]] cookery. |
'''Madeira cake''' is a [[sponge cake|sponge]] or [[butter cake]] in traditional [[British cuisine|British]] and [[Irish cuisine|Irish]] cookery. |
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== Origin == |
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It is sometimes mistakenly thought to originate from the [[Madeira |
It is sometimes mistakenly thought to originate from the [[Madeira]] Islands but was in fact named after [[Madeira wine]] from the islands, popular in England in the mid-1800s and often served with the cake.<ref name=chef>{{cite book|title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional|first1=Glenn|last1=Rinsky|first2=Laura|last2=Halpin Rinsky|publisher=John Wiley and Sons|year=2008|isbn=978-0-470-00955-0|page=170}}</ref><ref>{{cite book|title=The Essential Baking Cookbook|publisher=Murdoch Books|year=2005|isbn=978-1-74045-542-8|page=59}}</ref><ref>{{cite news|title=A slice and a sip|work=[[The Record (Bergen County)|The Record]]|location=Woodland Park|date=5 March 1997|first=Patricia|last=Mack}}</ref><ref>{{cite news|title=Paradise island|work=[[Chester Chronicle]]|location=Chester|date=10 March 2011|first=Debbie|last=Murray}}</ref> Madeirans produce their own traditional cake – {{lang|pt|[[bolo de mel]]}}, dark, spicy and honey flavoured – which is very different.<ref>{{cite news|title=Island Fling: Class of Madeira and a Touch of Scotland in the Tropics|work=[[Daily Record (Scotland)|Daily Record]]|date=22 June 1996|last=Nouillan|first=Mark}}</ref><ref>{{cite news|title=Strolling through a Corner of Paradise|work=[[North Wales Daily Post|Daily Post]]|location=Liverpool|date=27 January 2007|first=Laura|last=Wurzal}}</ref> |
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==Cake== |
== Cake == |
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The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.<ref name=simple>{{cite web|title=English Madeira Cake|url=http://www.cookitsimply.com/recipe-0010-0o12363.html|year=2010|access-date=17 April 2015|work=cookitsimply}}</ref> Dating back to an original recipe in the 18th or 19th century,<ref name=chef/><ref name=cake>{{cite web|url=http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|work=The Mediadrome|title=The Peerless Cake Baker: The Surprising History of The Cake|first=Helen |last=Stringer|access-date=17 April 2015|archive-url=https://web.archive.org/web/20090629001714/http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|archive-date=29 June 2009|date=10 July 2001}}</ref> Madeira cake is similar to a [[pound cake]] or yellow cake.<ref>{{cite news|title=Pound for Pound, a Dessert Heavyweight|work=[[Winnipeg Free Press]]|location=Winnipeg|date=29 March 2014|last=Muller|first=Keith}}</ref><ref>{{cite news|title=Microwave cake baking offers improved textural properties|work=Emerging Food R&D Report|date=1 April 2007}}</ref> One of the earliest published recipes was by [[Eliza Acton]] in her ''[[Modern Cookery for Private Families]]'' (1845):<ref>{{cite news|title=Cake which raised the spirits|work=[[The Herald (Glasgow)|The Herald]]|location=Glasgow|date=16 November 2002|first=Catherine|last=Brown}}</ref> {{quote| |
The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.<ref name=simple>{{cite web|title=English Madeira Cake|url=http://www.cookitsimply.com/recipe-0010-0o12363.html|year=2010|access-date=17 April 2015|work=cookitsimply}}</ref> Nowadays, the English Madeira cake is often served with tea or liqueurs.<ref name=cake /> Dating back to an original recipe in the 18th or 19th century,<ref name=chef /><ref name=cake>{{cite web|url=http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|work=The Mediadrome|title=The Peerless Cake Baker: The Surprising History of The Cake|first=Helen |last=Stringer|access-date=17 April 2015|archive-url=https://web.archive.org/web/20090629001714/http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|archive-date=29 June 2009|date=10 July 2001}}</ref> Madeira cake is similar to a [[pound cake]] or yellow cake.<ref>{{cite news|title=Pound for Pound, a Dessert Heavyweight|work=[[Winnipeg Free Press]]|location=Winnipeg|date=29 March 2014|last=Muller|first=Keith}}</ref><ref>{{cite news|title=Microwave cake baking offers improved textural properties|work=Emerging Food R&D Report|date=1 April 2007}}</ref> One of the earliest published recipes was by [[Eliza Acton]] in her ''[[Modern Cookery for Private Families]]'' (1845):<ref>{{cite news|title=Cake which raised the spirits|work=[[The Herald (Glasgow)|The Herald]]|location=Glasgow|date=16 November 2002|first=Catherine|last=Brown}}</ref> {{quote|A Good Madeira Cake: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry pounded and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven.}} |
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==References== |
== References == |
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{{reflist|2}} |
{{reflist|2}} |
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Latest revision as of 21:15, 21 June 2024
 Cherry Madeira cake with whipped cream and tea | |
| Type | Sponge cake |
|---|---|
| Course | Tea or breakfast |
| Place of origin | England |
Madeira cake is a sponge or butter cake in traditional British and Irish cookery.
Origin
[edit]It is sometimes mistakenly thought to originate from the Madeira Islands but was in fact named after Madeira wine from the islands, popular in England in the mid-1800s and often served with the cake.[1][2][3][4] Madeirans produce their own traditional cake – bolo de mel, dark, spicy and honey flavoured – which is very different.[5][6]
Cake
[edit]The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.[7] Nowadays, the English Madeira cake is often served with tea or liqueurs.[8] Dating back to an original recipe in the 18th or 19th century,[1][8] Madeira cake is similar to a pound cake or yellow cake.[9][10] One of the earliest published recipes was by Eliza Acton in her Modern Cookery for Private Families (1845):[11]
A Good Madeira Cake: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry pounded and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven.
References
[edit]- ^ a b Rinsky, Glenn; Halpin Rinsky, Laura (2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley and Sons. p. 170. ISBN 978-0-470-00955-0.
- ^ The Essential Baking Cookbook. Murdoch Books. 2005. p. 59. ISBN 978-1-74045-542-8.
- ^ Mack, Patricia (5 March 1997). "A slice and a sip". The Record. Woodland Park.
- ^ Murray, Debbie (10 March 2011). "Paradise island". Chester Chronicle. Chester.
- ^ Nouillan, Mark (22 June 1996). "Island Fling: Class of Madeira and a Touch of Scotland in the Tropics". Daily Record.
- ^ Wurzal, Laura (27 January 2007). "Strolling through a Corner of Paradise". Daily Post. Liverpool.
- ^ "English Madeira Cake". cookitsimply. 2010. Retrieved 17 April 2015.
- ^ a b Stringer, Helen (10 July 2001). "The Peerless Cake Baker: The Surprising History of The Cake". The Mediadrome. Archived from the original on 29 June 2009. Retrieved 17 April 2015.
- ^ Muller, Keith (29 March 2014). "Pound for Pound, a Dessert Heavyweight". Winnipeg Free Press. Winnipeg.
- ^ "Microwave cake baking offers improved textural properties". Emerging Food R&D Report. 1 April 2007.
- ^ Brown, Catherine (16 November 2002). "Cake which raised the spirits". The Herald. Glasgow.
