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Lockdown: Kids 6 Inch Madeira Cake Recipe

During lockdown we’ve been doing a LOT of baking. My kids are in their early teens and so it’s time they learnt how to make a basic range of cakes and biscuits without me sticking my nose in. In our first week of self-isolation (we all had temperatures) the kids wanted “cake and custard”. I dug out a recipe for a kids 6 inch Madeira cake and let them get on with it. 
Pretty delicious results, and the kitchen wasn’t too much of a bombsite afterwards (but they do need to learn to clean up after themselves, that is one of the rules of being a good baker!). 

6 Inch Madeira Cake Recipe

The tried and trusted adjustable Silverwood tin comes out – one of my favourite baking trays, I can highly recommend – and the dividers put in for a 6 inch square tin. 

Ingredients

175g softened butter or margarine (preferably butter, tastes better!)

175g golden caster sugar

3 eggs

175g self-raising flour

75g plain flour

Grated zest and juice of 1 lemon

Method

  • Preheat the (fan) oven to 150°C
  • Grease and line the Silverwood cake tin (adjusted to make a 6 inch square madeira cake)
  • Cream the sugar and butter together until fluffy
  • In a separate bowl, mix together the plan and self-raising flour. 
  • Break the eggs and add them one at a time with 1 tablespoon of the flour.  
  • Beat well to mix.
  • Fold in the remaining flour and lightly stir through the lemon zest and juice.
  • Spoon the mixture into the cake tin and bake for 1 hour.
  • Once out of the oven, leave to sit for 10 mins. Then remove from tin and cool on a wire rack, covered with a (clean!) tea towel to keep in the moisture. 

If all goes well, the madeira cake should come out of the tin perfectly. Be aware, it is quite dense, but that is exactly what you want if you’ve ordered a sponge and custard pudding!! 

Once the cake has cooled, slice it and serve with oodles of hot custard. 

The kids were super-proud of their first madeira cake, and it tasted delicious. 

I had relatively little involvement, they managed 90% of it themselves so this is definitely a recipe we can recommend for the kids during lockdown! 

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