The recipe i always use is the same as i've used for all my birthday cakesand i makes loads, or i did before i moved, now i'm starting to turn people down incase i get it wrong, its includes both plain and s/r flour, as i've always done.
You need to check where the hottest part of your oven is - mine is aContinental one which means its hottest at the bottom instead of the top (which is the norm for electric/most gas ovens. Also did you use SR flour or baking powder?
Sillybeard, dont think its so much the oven as i had a built in electric fan assisted,now i have a built in eye level gas oven, did buy a thermometer not so long ago as and much as it is out alittle still dont think it was that either, but yet the mixture was exactly the same as i always do, stumpted really, all my victoria sponge are fab as are my cupcakes, this was my first madiera cake.
Since i moved 3 months ago i cant cook a bloody sponge in my gas oven or rather a madiera cake, it is the first one i've done though, was, heavy, greasey even appeared to look under done in the middle, was though cos i cooked it for 1hr 30 mins, such a waste of ingredients. Any suggestions???