Madeira cake: Difference between revisions
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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|accessdate=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|accessdate=17 April 2015|archiveurl=https://web.archive.org/web/20090629001714/http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|archivedate=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= |
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|accessdate=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|accessdate=17 April 2015|archiveurl=https://web.archive.org/web/20090629001714/http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|archivedate=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= |
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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."}} |
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."}}Whilst seen by many as a simplistic cake to make. Getting the mixture and consistency just right is crucial to the bake<ref>{{Cite news|url=https://www.designer-cakes.com/online-cake-decorating-courses/baking-madeira-cake|title=Learn how to bake the perfect Maderia cake online tutorial|work=Paul Bradford Sugarcraft School|access-date=2017-10-16|language=en-GB}}</ref>. Madeira cake can include different flavourings, decoration and toppings dependant on desired taste. |
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==See also== |
==See also== |
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Revision as of 17:31, 16 October 2017
 Cherry madeira cake with whipped cream and tea | |
| Type | Sponge cake |
|---|---|
| Course | Tea or breakfast |
| Place of origin | United Kingdom |
Madeira cake is a sponge cake in traditional English cookery.
Name
It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was instead named after Madeira wine, a Portuguese wine from the islands, which was popular in England at the time and was often served with the cake.[1][2][3][4] The confusion arises because Madeirans produce their own traditional Madeira cake – bolo de mel, a dark, spicy, honey cake – which is very different from its English counterpart.[5][6][7] Nowadays, it is often served with tea or liqueurs.[8]
Cake
The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.[9] 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.[10][11] One of the earliest published recipes was by Eliza Acton in her Modern Cookery for Private Families (1845):[12]
"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."
Whilst seen by many as a simplistic cake to make. Getting the mixture and consistency just right is crucial to the bake[13]. Madeira cake can include different flavourings, decoration and toppings dependant on desired taste.
See also
- Bolo de mel - The traditional, dark cake of the Madeira Islands.
References
- ^ 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.
- ^ Legge, Charles (20 December 2008). "Suitable Time to Dress to Kill". Daily Mail. London.
- ^ Wurzal, Laura (27 January 2007). "Strolling through a Corner of Paradise". Daily Post. Liverpool.
- ^ 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.
- ^ "English Madeira Cake". cookitsimply. 2010. 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.
- ^ "Learn how to bake the perfect Maderia cake online tutorial". Paul Bradford Sugarcraft School. Retrieved 2017-10-16.
