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Large Madeira Cake

Cooking time: 65 mins

Baking large cakes can be a tricky experience, as few recipes are published for bigger sizes and simply doubling-up ingredients does not always produce the expected results! This recipe is for the 12" Square Loose Base Silverwood Cake Pan.
Check oven temperature with an oven thermometer

A good tip before committing all those expensive ingredients is to check the temperature in your oven. Many recipes fail because the built-in oven thermostat is not accurate. We recommend that you test the temperature with a simple oven thermometer, available for a fraction of the price of the ingredients of a big cake. 

The following receipe was sent in to Silverwood by Jen Aldread who has baked this cake successfully and was kind enough to share the method.

  • 825g Butter
  • 825g Self Raising Flour
  • 825g Caster Sugar
  • 12 Large Eggs
  1. Pre-heat the oven to 180°C. (Gas Mark 4)
  2. Grease and triple line the pan to prevent scorching.
  3. In a large mixing bowl cream the butter and sugar. 
  4. Add the eggs, one at a time to prevent curdling, you may need to add a little flour from time to time. 
  5. Once the eggs are mixed in, fold in the balance of the flour.
  6. Cook for 30 minutes at 180°C. then cover with baking parchment for another 20 minutes. 
  7. For the final 15 minutes, keep covered but reduce the temperature to 170°C. (Gas Mark 3).