Sorry, i've been offline for a couple of days. I use that recipe at least once a week (I sell cakes from home) and yes it does sound like a lot of eggs but it makes a lovely soft but dense cake that is great for stacking and carving, and keeps for at least 10 days after baking. Its a Maisie Fantasie recipe if you want to look it up
for a really decent madeira, use 1kg each of marg, sugar and flour, and 20 eggs, and split between 2 tins. Will take between 70 and 90 mins to bake @ 160. If its starting to crisp before its cooked in the centre, turn it down 10 degrees and cover with tinfoil
12" round is not as big as 12" square, but we tried several times in our test kitchen at work and found that you could only bake a 12" square madeira successfully by putting a cone in the middle. Otherwise the outside gets decidedly crisp before the middle gets cooked through. The problem is that the middle of the cake is 6" away from the outside of the pan.
An alternative method was subsequently found by someone else and it involved changing temperatures part way through, and covering with baking parchment to stop it drying out. If you want details, let me know.
So, I've been asked to make my friends PFB's first birthday cake. I'm suitably honoured and excited about this! I've planned the cake and the fondant designs (Barry the fish with fingers anyone?!) My problem is that it's for 30 grown ups (and splatterings for babies) and so as I'm terrified of making a stacked cake it's going to be a 12inch circular cake.
I'm thinking that to be a strong stable structure that Madeira cake may be the way forwards but I've never made a Madeira cake before! I want to slice it and sandwich it with buttercream (yes real buttercream!) and jam but is that suitable?
I'm wary of "scaling up" a recipe because I'm worried the outside will go all crispy and overcooked so I would be VERY grateful of any advice you could offer me!