Madeira sponge cake: recipe with lemon mascarpone glaze

I hope you fall in love with this cake today! Madeira cake (also known as Madeira cake, Madeira cake or Madeira sponge cake) , is a type of classic sponge cake of British origin, and although it may seem like the classic lemon sponge cake at first, it is a sponge cake with a soft, spongy texture, moist, and added to the rich lemon aroma, it has become a classic and one of my favorite cakes.

In today's recipe, we show you how to make it filled with currant jam and a layer of mascarpone cheese with a touch of lemon, delicious and very easy to make. Are you up for it?

Madeira sponge cake is famous for its dense and firm texture , which makes it an ideal base for decorated cakes and multi-layered cakes. Yes, it is a very popular sponge cake for decorated pastries.

These peculiarities in texture make it really interesting, and it is popular not only in English cuisine, but it has become popular all over the world with great success.

Things you should know about this Madeira cake recipe

• We have prepared it in a rectangular shape, but you can make it in a round mold if you prefer.
• We only cut it into two layers, but you can make two cuts if you prefer (you will have to increase the amount of filling, of course).
• Today we are filling and decorating it, but it is a cake that you can make on your own. It is delicious!
• If you decide to fill it, you can choose other jams , such as apricot or strawberry. There are many that go wonderfully with the touch of lemon.

Ingredients

For the lemon Madeira cake:

• 250 g of softened butter (room temperature)
• 175 g of sugar
• 10 g vanilla sugar
• 1 pinch of salt
• 4 eggs M
• Zest of 1 lemon (without the white part)
• 150 g of wheat flour
• 125 g of corn starch (Maizena)
• 1 level tsp baking powder

For the Mascarpone filling and topping:

• 400 g mascarpone cheese
• 60 g of sugar
• 6 tbsp lemon juice
• 150 g currant jam

To decorate:

• 50–100 g red currants
• 6 edible flowers (e.g. daisies)
• 1 tbsp white pearl sugar

Preparation

1. Preheat the oven to 170°C (fan 150°C). Grease the rectangular baking tin with butter (we used the Kaiser tin today, but you can also use the 23cm Le Creuset non-stick tin ).
2. In the KitchenAid bowl for 2 minutes, or in a large bowl with a hand mixer for 5 minutes, mix the cake ingredients: beat the butter, sugar, vanilla sugar and salt.
3. Add the eggs one by one, mixing for about ½ minute each. Stir in the lemon zest.
4. Now add the dry ingredients: Sift together the flour, cornstarch and baking powder and add in two additions to the butter mixture, whisking briefly until smooth and lump-free.
5. Pour the mixture into the prepared tin and smooth the surface with a spatula. Bake at a medium height for about 45 minutes. Remove from the oven and allow to cool on a wire rack for 1 hour.
6. If necessary, separate the edge of the cake with a toothpick or plastic knife (so as not to damage the mould) and remove the edge of the mould. Turn the cake onto a plate, cover with cling film and let it rest for at least 8 hours (this resting time is very important for Madeira cake).

We prepare the filling and finishing:

1. On one hand, mix well the Mascarpone cheese, sugar and lemon juice.
2. On the other hand, if the jam is very firm, put the jam in a bowl, add a few drops of water and heat in the microwave for a few seconds. Mix with a small spoon, you will see that it becomes liquid and moldable (spreadable).
3. Using a good knife, cut the cake horizontally in half, obtaining two layers.
4. Spread a little more than ⅛ of the mascarpone mixture over the bottom half of the cake. Stir the currant jelly well and add small amounts over the mascarpone layer, along the entire surface.
5. Cover, placing the top half of the cake on top, pressing lightly.
6. Spread the rest of the mascarpone mixture over the cake, to give a light curtain effect around it (as you can see in the photo). Spread a good amount on the top.
7. Leave it in the fridge and chill for at least 3 hours to allow the topping to set. It is also important to chill it because it will help the cake to be more consistent when you cut it and the layers will not fall apart.
8. Garnish (optional): Wash and drain the currants. For a frosted appearance, freeze the currants (if they were not already frozen) on a baking paper-lined plate for 15 to 30 minutes. Decorate with currants, edible flowers and pearl sugar just before serving.