Description
This sturdy, Madeira-style sponge is specifically engineered to support the weight of heavy fondant decorations without compressing. Its dense yet moist crumb provides the perfect structural foundation for a professional, milestone celebration cake.
Ingredients
- 375g soft margarine or butter
- 375g caster sugar
- 625g self-raising flour
- 6 large eggs
- 4 tablespoons milk
- Vanilla extract
- 140g softened butter
- 280g sieved icing sugar
- Milk (for buttercream consistency)
- 1kg fondant icing
Instructions
- Preheat the oven to 160°C (320°F) and line a deep 23cm (9-inch) round baking tin with a double layer of greaseproof paper.
- Cream the margarine or butter and caster sugar together for 5 minutes until the mixture is pale ivory and aerated.
- In a separate bowl, whisk the eggs and 4 tablespoons of milk together until uniform.
- Gradually add the egg mixture and the flour to the creamed base using an alternating method to stabilize the emulsion.
- Whisk in the vanilla extract until the batter is thick and glossy, then transfer to the prepared tin and level the surface.
- Bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake in the tin for 10 minutes before moving it to a wire rack to cool completely.
- Prepare the buttercream by beating 140g softened butter with 280g sieved icing sugar and milk until spreadable.
- Apply a smooth layer of buttercream over the cooled cake to act as a crumb coat and adhesive.
- Roll out the fondant icing to a 5mm thickness and drape it over the cake, smoothing the top and sides before trimming the excess.
Notes
For the smoothest finish, ensure your icing sugar is sieved twice to prevent lumps from tearing the fondant. If you are baking in a convection oven, consider lowering the temperature by an additional 10 degrees to prevent the edges from drying before the center is fully set.
- Prep Time: 45 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British