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Hi, My head is wrecked from trying to get a moist sponge madiera cake recipe a good one that I can stick with & feel confident with…each time I get a order I panic over the madiera cakes, no matter how good they look, the taste is more important to me, I have made and tried out Paul Moist Chocolate cake and it’s to die for, I need this in a Vanilla style, please help, I have another cake the weekend….I have been doing Chiffon Sponge this last few, but I thing I need something more stable for carving ?? or is Chiffon Sponge good enough, Please help Thanks in advance

Hi cupcakeboutiue

Chiffon cake would be too light for carving and also dries out very quickly, it’s the type of cake which needs to be filled with very light fillings and wouldn’t fare too well under heavy fondant icing. A madeira cake will not achieve the same texture as Paul’s moist cake, the method of mixing and ingredients is totally different. This doesn’t mean that you can’t make a moist madeira. Try adding a couple of teaspoons of glycerine to your batter, this will soften the texture and give an extra couple of days shelf life. Madeira cake matures and gets better for keeping, you can bake it a few days in advance, wrap it up and store it in an airtight tin. I don’t place madeira in a fridge, I find they dry out. Adding a simple syrup made up of equal quantities of liquid and sugar boiled for a minute or two, cooled and brushed over torted layers prior to filling will also moisten and flavour the cake. Vanilla pods can be added to the sugar mixture and also once cooled alcohol of choice will add more flavour. Some madeira recipes use almond meal which will also help make a moist cake. There are several recipes online with almond meal as a madeira ingredient. If you type in the search box ‘madeira cake’ there are about three pages of questions, answers,, hint and tips from other members to help you with a lovely moist, flavoursome cake.