Foodie Fridays: Madeira Cake

From BBC Good Food

Yesterday was National Sponge Cake Day, which reminded me of a recipe I haven't made in a long time called Madeira Cake.  Technically, a true sponge cake is made without oil or butter, but the addition of the latter makes for a very moist and tender, not to mention delicious, cake, actually more like a pound cake but with a lighter texture from the stiffly beaten egg whites.  Often a sponge cake is baked in a round pan, then split and filled with jam or berries and whipped cream, but I prefer the Madeira loaf, sliced and served plain.  Citrus flavoring, usually lemon, is often added, and sometimes almond flavoring with or without the citrus, but once again I am an advocate for a plain version.  This is the recipe I have had for years, and it remains my favorite.  Be sure to whip the egg whites quite stiff to get the most rise in the cake, although the baking soda in this recipe should help.  All you need is a nice cup of tea and you will be all set to enjoy a little slice of heaven!

Madeira Cake

1 1/2 C. flour
1 tsp. baking soda
5 egg whites, stiffly beaten
5 egg yolks, beaten
3/4 C. sugar
3/4 C. melted butter
1 tsp. vanilla

Sift together the flour and baking soda.  Fold the egg yolks into the whites, followed by the sugar, flour mixture, butter, and vanilla.  Pour the batter into a greased loaf pan.  Bake at 350 degrees for 45 minutes.  Cool in the pan on a wire rack for a few minutes, then remove from the pan and cool completely.  Serves 10.