Madeira cake

I was wondering what it could be such cake that many people use in sugar art. It is considered as one of the most stable ones to be used for 3d design, ideal for sculpture. I decided to make one today by using the recipe of my teacher Nicky Lambrinou also available at sugar flowers creations along with an interesting sculpting recipe...


Ingredients
250 gr butter (room temperature)
250 gr sugar
6 large eggs
90 gr self rising flour
180 plain flour (sifter both flours in one bowl)
1 table spoon fresh milk
Vanilla extract or 1 little dose of vanillin powder

You may execute the recipe like a normal cake that you make.
Preheat the oven to 170 degrees (Celcius) in resistances,
First mix well the butter with the sugar until well incorporated and be white. Then add one by one. Don't add them all together. The purpose is to add each egg and mix to fully incorporate them in the mixture. Then add the milk, the extract and one table spoon of flour and mix again. In low speed add spoons of flour sifted and mix. Place in a dish (most preferably I would not recommend this time silicone, instead one of your regular dishes buttered and floured all aroung and in the bottom will be just fine).
Bake for 45 minutes and then with a wood stick check in the center of your cake whether it is baked by sinking it until the bottom. If you withdraw it clean without remains, your cake is ready. Otherwise bake for another 5 minutes.

Tips:

• I found out by sugar artists that this cake is heavy and doesn't create crumbs while you sculpt or create a 3d cake. Nevertheless I have another idea in mind so stay tuned in my blog to find out how a cake can be a delicious dessert for special occasions.
• You can extracts or fruit zests for a stronger more defined taste. In this particular one I have used vanilla extract.
• This cake can be easily cut in layers once you let it for 24h before using it...

Enjoy,

Love,

Les Delices d' Eleni