A scaled-up version of our Madeira Cake recipe

I have had a request for a scaled up version of my madeira cake recipe for a wedding cake. The texture of madeira cake is firm enough to cope with ornate icing which makes it a good choice for wedding cakes. However, you do have to remember that it does not keep like a fruit cake. You cannot make the cakes a long way in advance and don’t expect to be able to keep a tier for the christening in the old tradition: it will not keep.

Since wedding cakes tend to come in tiers, I’ve put together a set of figures for a whole range of tin sizes. I haven’t made anything as huge as the big ones myself, so I can’t swear to their failsafe-ness but the figures are accurately scaled up. If you are making a cake for anything important I would always urge you to have a dry run to make sure that everything works properly.

Choose either the metric or the imperial measurements, but don’t mix them up. For measuring small quantities in mls, use metric measuring spoons: 1 tsp = 5 mls. A random teaspoon out of the cutlery drawer may well not be anywhere near this.

The first set of measurements are in metric:

8”/20cm round 7” square 9”/23cm round 8”/20cm square 10”/ 25.5cm round 9”/23cm square 11”/28cm round 10”/25.5cm square 12”/30cm round 11”/28cm square
Tomor (softened) g 175 175 225 230 280 290 340 355 395 430
caster sugar g 175 175 225 230 280 290 340 355 395 430
eggs 3 3 4 4 4 large 5 5 large 6 6 large 7 large
plain flour (sifted) g 225 225 290 295 350 375 440 460 510 550
soya milk ml 30 30 35 40 45 50 60 65 70 75
baking powder ml 7.5 7.5 10 10 12.5 12.5 15 15 17.5 17.5
grated rind of lemon 1 1 1 large 1 large 1.5 1.5 2 2 2.25 2.5
vanilla essence ml 10 10 12.5 12.5 15 15 17.5 20 22.5 22.5

And in Imperial:

8”/20cm round 7” square 9”/23cm round 8”/20cm square 10”/ 25.5cm round 9”/23cm square 11”/28cm round 10”/25.5cm square 12”/30cm round 11”/28cm square
Tomor (softened) oz 6 6 7.5 8 9 10 11.5 12 13.5 15
caster sugar oz 6 6 7.5 8 9 10 11.5 12 13.5 15
eggs 3 3 4 4 4 large 5 5 large 6 6 large 7 large
plain flour (sifted) oz 8 8 10 10.5 12.5 13.5 15.5 16 1lb 2oz 1lb 4oz
soya milk tbsp 2 2 2.5 2.75 3 3.5 3.75 4 4.5 5
baking powder tsp 1.5 1.5 2 2 2.5 2.5 3 3 3.5 3.5
grated rind of lemon 1 1 1 large 1 large 1.5 1.5 1.5 large 2 2 2.5
vanilla essence tsp 2 2 2.5 2.5 3 3 3.5 4 4.5 5

All the instructions are in the main madeira cake post. With the larger ones you may have to extend the baking time a little, but it’s not by as much as you might think as the depth of the cake is the same so the heat reaches the middle in pretty much the same time. As usual, use the gentle pressure of fingers to test the cake and you can always use a  skewer to test the centre if you wish.

One I did for my daughter’s birthday:

A celebratory madeira cake

A celebratory madeira cake

8 comments to Madeira cakes in all sizes!

  • dawn

    sorry for my ignorance but what is tomor

  • Atomjack

    Tomor is a hard margarine. There’s more details on our dairy-free spread review page. If you can’t find Tomor, any hard dairy-free margarine would do.

  • garf

    hello how long will one of these cakes remain fresh?
    g j v @hotmail.co .uk no spaces 😉

  • It stays really good for three to four days when iced. You have to seal it in when you ice it as that helps to keep it fresh. If you make it one afternoon and ice it the next morning, you get the balance between allowing the cake to cool completely before icing it (very important) and getting it sealed in before it can start to go stale.

  • Helen

    Can I just replace the marge with butter for dairy cake?

  • Hi Helen,
    Sorry about the delay in replying. I’ve been away. You can indeed replace the marg with butter. However, you’ll probably need to adjust the amount of milk you add as the water content of the dairy-free stuff isn’t the same as butter. Test the texture and just add a little more or less milk as needed. Good luck! Sian

  • Helen Andrews

    On the10” what quantities would you use to make into chocolate cake

  • Hi Helen,
    I made a 10” round chocolate one only a couple of weeks ago and I replaced 1 1/2 oz of the flour with cocoa powder. The result rose v well & the flavour was good and chocolatey.

    Good luck.
    Siân

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