Madeira sponge wedding cake

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To make a Madeira sponge cake
Choose your tin size and corresponding ingredient amounts, then follow this method: cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix in. If the mixture looks as though it’s going to curdle, mix in 1tbsp flour. Fold in the remaining flour with the lemon juice and zest. Bake at 170°C (150°C fan oven) mark 3.

For a 15cm (6in) square or 18cm (7in) round tin
Makes:12 slices
Baking time:1¼hr
175g (6oz) each of softened unsalted butter and golden caster sugar;
3 medium eggs;
175g (6oz)sifted self-raising flour;
75g (3oz) sifted plain flour;
grated zest and juice of 1 lemon

>For a 18cm (7in) square or 20.5cm (8in) round tin
Makes: 20 slices
Baking time: 1¼hr
225g (8oz) each of softened unsalted butter and golden caster sugar;
4 medium eggs;
225g (8oz)sifted self-raising flour;
100g (3½oz) sifted plain flour;
grated zest and juice of 1 lemon

For a 23cm (9in) square or 25.5cm (10in) round tin
Makes: 28 slices
Baking time: 1hr 20-30min
350g (12oz) each of softened unsalted butter and golden caster sugar;
6 medium eggs;
350g (12oz) sifted self-raising flour;
175g (6oz) sifted plain flour;
grated zest and juice of 1½ lemons

Note: This cake can be made up to a week in advance or frozen for up to one month.
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