A Madeira Cake With Apple Butter Jam And A Swiss Meringue Buttercream

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What a difference a week makes.  Last week’s frosting was a disaster, but as one who takes disasters as a challenge, this week’s try at Swiss Meringue Buttercream was a success!  Thank goodness for the Cake Boss and his fabulously simple recipe.  A lesson learned this week, using a candy thermometer is essential!  The Madeira cake is an English recipe similar to a pound cake.  It was very good and I enjoyed it thoroughly with my coffee, but as a wedding cake, I would have to add a little something special, like brushing it with a strawberry wine before frosting.  Absolutely lovely for an afternoon tea with the girls.

Ingredients:

For The Cake:

3/4   cup unsalted butter, room temperature

3/4   cup superfine sugar (I used organic cane sugar)

3   large eggs

1 1/2   cups sifted self rising flour

1/2   cup sifted all-purpose flour

1   Tablespoon lemon juice

2   teaspoons lemon zest

2   teaspoons pure vanilla extract

 

For The Frosting:

1 1/2   cups unsalted butter, cold

5   egg whites

1   cup granulated sugar (I used organic cane sugar)

pinch of salt

2   teaspoons pure vanilla extract

Apple Butter Jam for in between the layers

 

Preparing:

For The Cake:

  1.  Grease and flour two 8″ cake pans.
  2.  Cream butter and sugar until light and fluffy.
  3.  Add eggs one at a time followed by a spoonful of self rising flour, beat thoroughly.
  4.  Sift remaining flours together and gently fold into the batter with a rubber spatula.  You are  trying to preserve as much volume as possible.
  5.  Fold in the lemon juice, lemon zest and vanilla extract.
  6.  Divide batter evenly between the two cake pans.
  7.  Bake at 350 degrees for 30 – 40 minutes or until the cake pulls away from the sides  of the pan.  Keep an eye on your baking cakes, every oven is different.  I over baked  mine just a bit.
  8.  Let cool a bit before turning out onto a cooling rack.
  9.  Cool completely before frosting.

 

For The Frosting:

  1.  Remove butter from the refrigerator and cut into tablespoon sized pieces.
  2.  Place egg whites, sugar, and salt in a double boiler or a glass bowl over a pot of  boiling water.
  3.  Whisk constantly until the eggs reach 160 degrees.  This is necessary to kill  salmonella in the  raw eggs.
  4.  Remove from heat and in a stand mixer fitted with the whisk attachment, whisk on  high for 10  minutes or until the bowl cools to room temperature.
  5.  Switch to the paddle attachment and on medium speed beat in the butter 1  Tablespoon at a  time.
  6.  Turn mixer on high and beat frosting until light and fluffy, can take up to 10 minutes.  This is  where your faith comes in.  The meringue will collapse, but it will come back  together.
  7.  Mix in the vanilla.
  8.  Frost as usual spreading a layer of the Apple Butter Jam in between the layers.

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