Madeira cake explained

Madeira cake
Place Of Origin:England
Course:Tea or breakfast
Type:Sponge cake

Madeira cake is a sponge or butter cake in traditional British and Irish cookery.

Origin

It is sometimes mistakenly thought to originate from the Madeira Islands but was in fact named after Madeira wine from the islands, popular in England in the mid-1800s and often served with the cake.[1] [2] [3] [4] Madeirans produce their own traditional cake – Portuguese: [[bolo de mel]], dark, spicy and honey flavoured – which is very different.[5] [6]

Cake

The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.[7] Nowadays, the English Madeira cake is often served with tea or liqueurs. Dating back to an original recipe in the 18th or 19th century,[8] Madeira cake is similar to a pound cake or yellow cake.[9] [10] One of the earliest published recipes was by Eliza Acton in her Modern Cookery for Private Families (1845):[11]

See also

Notes and References

  1. Book: The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Glenn. Rinsky. Laura. Halpin Rinsky. John Wiley and Sons. 2008. 978-0-470-00955-0. 170.
  2. Book: The Essential Baking Cookbook. Murdoch Books. 2005. 978-1-74045-542-8. 59.
  3. News: A slice and a sip. The Record. Woodland Park. 5 March 1997. Patricia. Mack.
  4. News: Paradise island. Chester Chronicle. Chester. 10 March 2011. Debbie. Murray.
  5. News: Island Fling: Class of Madeira and a Touch of Scotland in the Tropics. Daily Record. 22 June 1996. Nouillan. Mark.
  6. News: Strolling through a Corner of Paradise. Daily Post. Liverpool. 27 January 2007. Laura. Wurzal.
  7. Web site: English Madeira Cake. 2010. 17 April 2015. cookitsimply.
  8. Web site: The Peerless Cake Baker: The Surprising History of The Cake. The Mediadrome. Helen . Stringer. 17 April 2015. https://web.archive.org/web/20090629001714/http://www.themediadrome.com/content/articles/food_articles/cake_history.htm. 29 June 2009. 10 July 2001.
  9. News: Pound for Pound, a Dessert Heavyweight. Winnipeg Free Press. Winnipeg. 29 March 2014. Muller. Keith.
  10. News: Microwave cake baking offers improved textural properties. Emerging Food R&D Report. 1 April 2007.
  11. News: Cake which raised the spirits. The Herald. Glasgow. 16 November 2002. Catherine. Brown.

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