The first thing is to get your thin prepared to depend on how many layers your cake will have for this case it is a four-layered cake so prepare four tins. Do that by just greasing them and lining them at the bottom, baking a layered cake in separate layers rather than a whole reduces the baking time and also makes it nicer and fluffy. Once the tins are ready to start making the batter so let’s start by mixing the flours together we are going to use a combination of self-rising flour and plain flour.
Add all the flour into the sieve and sieve it into a bowl and put it aside and start creaming your butter and sugar together. So get your unsalted butter which is nicer and soft just put it on a mixer and to that add castor sugar and beat it for a quite a long time to make it really super-duper and it will take bout 5 to 6 minutes. Once it is lovely and floppy it is time to add the eggs put two eggs at a time and mix really well after each addition. Keep going until you have added all eggs.
Next, add in more flour to fold it in using the lowest speed possible. Mix it for a brief time just until all the flour is mixed in fully. Now it is time to add the last ingredient which is whole milk into which vanilla extract has been added. Mix it in until it is well combined and then it is time to add the batter into your tins.
Evenly add the batter and once all the batter is in grab a pallet knife and just level them off. Once levelled bake them at 170C for 24 to 26 minutes until a skewer comes out clean. Once baked take them out of the oven they should be golden brown at the top and risen perfectly. It is perfect when you are doing a layer cake. They are also good for when you are doing curved cakes.
- 610g (2 1/2 cups) soft unsalted butter
- 610g caster sugar
- 9 large free-range eggs
- 150g self-raising flour
- 460g plain flour
- 3 tbs whole milk
- 1 tsp vanilla
For a 4 layer 8″ Madeira Cake