This classic Madeira cake mix from Craigmillar produces a cake which is firm yet moist in texture. It can be coloured and flavoured, holds inclusions very well and baked cakes slice without crumbling.
Use it to make a wide variety of cakes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes.
To use, place 12.5kg of dry mix in a bowl fitted with a beater. Add 3.3kg of water and mix on low speed over 1 minute. Beat for 4 minutes on top speed. Add another 1.7kg of water slowly. Scrape down. Beat for 2 minutes on slow speed. Scale and bake. For 450g loaf tin scale at 310g then bake for 45 minutes at 180 degrees. For 30 x 18 sheet scale at 4.1kg then bake at 205 degrees for 25-30 minutes.