food.wikisort.org - DishMadeira cake is a sponge or butter cake in traditional British and Irish cookery.
British sponge cake
Madeira cake Cherry Madeira cake with whipped cream and tea |
Type | Sponge cake |
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Course | Tea or breakfast |
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Place of origin | United Kingdom |
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Origin
It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was named after Madeira wine, a Portuguese wine from the islands, which was popular in England in the mid-1800s and was often served with the cake.[1][2][3][4] Madeirans produce their own traditional cake – bolo de mel, a dark, spicy, honey cake – which is very different from Madeira cake.[5][6] Nowadays, the English Madeira cake is often served with tea or liqueurs.[7]
Cake
The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.[8] Dating back to an original recipe in the 18th or 19th century,[1][7] 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]
"A Good Madeira Cake: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry pounded and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven."
References
- Rinsky, Glenn; Halpin Rinsky, Laura (2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley and Sons. p. 170. ISBN 978-0-470-00955-0.
- The Essential Baking Cookbook. Murdoch Books. 2005. p. 59. ISBN 978-1-74045-542-8.
- Mack, Patricia (5 March 1997). "A slice and a sip". The Record. Woodland Park.
- Murray, Debbie (10 March 2011). "Paradise island". Chester Chronicle. Chester.
- Nouillan, Mark (22 June 1996). "Island Fling: Class of Madeira and a Touch of Scotland in the Tropics". Daily Record.
- Wurzal, Laura (27 January 2007). "Strolling through a Corner of Paradise". Daily Post. Liverpool.
- Stringer, Helen (10 July 2001). "The Peerless Cake Baker: The Surprising History of The Cake". The Mediadrome. Archived from the original on 29 June 2009. Retrieved 17 April 2015.
- "English Madeira Cake". cookitsimply. 2010. Retrieved 17 April 2015.
- Muller, Keith (29 March 2014). "Pound for Pound, a Dessert Heavyweight". Winnipeg Free Press. Winnipeg.
- "Microwave cake baking offers improved textural properties". Emerging Food R&D Report. 1 April 2007.
- Brown, Catherine (16 November 2002). "Cake which raised the spirits". The Herald. Glasgow.
English cuisine |
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Roman times | |
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Middle Ages to 15th century | Exemplars |
- Utilis Coquinario
- The Forme of Cury (c. 1390)
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Dishes |
- Apple pie
- Bacon
- Banbury cake
- Cheesecake
- Custard
- Game pie
- Gingerbread
- Kippers
- Mince pie
- Mortis
- Pasty
- Pease pudding
- Pie
- Pottage
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16th century | Exemplars |
- Richard Pynson (The Boke of Cokery, 1500)
- Thomas Dawson (The Good Huswifes Jewell, 1585)
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Dishes |
- Black pudding
- Fruit fool
- Pancake
- Scones
- Syllabub
- Trifle (without jelly)
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17th century | Exemplars | |
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Dishes |
- Battalia pie
- Currant bun
- Queen of Puddings
- Sponge cake
- Sussex pond pudding
- Sweet and sour
- Tea
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18th century | Exemplars |
- Mary Kettilby (A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
- Mary Eales (Mrs Mary Eales's Receipts 1718)
- John Nott (The Cooks and Confectioners Dictionary, 1723)
- Eliza Smith (The Compleat Housewife 1727)
- Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
- Martha Bradley (The British Housewife 1758)
- Elizabeth Raffald (The Experienced English Housekeeper 1769)
- Richard Briggs (The English Art of Cookery 1788)
- William Augustus Henderson (The Housekeeper's Instructor 1791)
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Dishes |
- Bread and butter pudding
- Christmas pudding
- Chutney
- Curry
- Cottage or Shepherd's pie
- Cumberland rum nicky
- Eccles cake
- Jellied eels
- Jugged hare
- Ketchup
- Marmalade
- Parkin
- Piccalilli
- Pork pie
- Roast beef
- Sandwich
- Scouse
- Suet pudding
- Toad in the hole
- Trifle (with jelly)
- Welsh rabbit
- Yorkshire pudding
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19th century | Exemplars |
- Maria Rundell (A New System of Domestic Cookery 1806)
- Eliza Acton (Modern Cookery for Private Families 1845)
- Charles Elmé Francatelli (The Modern Cook 1846)
- Isabella Beeton (Mrs Beeton's Book of Household Management 1861)
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Dishes |
- Bubble and squeak
- Cauliflower cheese
- Cobbler
- Devilled kidneys
- Faggots
- Fish and chips
- Full English breakfast
- HP Sauce
- Ice cream cone
- Lancashire hotpot
- Potted shrimps
- Sausage roll
- Steak and kidney pudding
- Battenberg cake
- Eton mess
- Eve's pudding
- Jam roly-poly
- Lardy cake
- Madeira cake
- Summer pudding
- Windsor soup
- Worcestershire sauce
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20th century | Exemplars | |
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Dishes |
- Bakewell tart
- Beef Wellington
- Carrot cake
- Chicken tikka masala
- Coronation chicken
- Crumble
- Knickerbocker glory
- Ploughman's lunch
- Salad cream
- Sticky toffee pudding
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21st century | |
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Related |
- Food in England (1954)
- List of English dishes
- List of English cheeses
- List of savoury puddings
- List of sweet puddings
- Rationing in the United Kingdom
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На других языках
- [en] Madeira cake
[ru] Мадера (кекс)
Кекс «Мадера» (англ. Madeira cake; варианты русского перевода: торт/пирог/кекс Мадера/Мадейра) — традиционный британский и ирландский кекс, близкий к фунтовому кексу.
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