Recipe(tried): Madeira Cake, Delicate and Delicious

MADEIRA CAKE

Delicate and Delicious

1 cup unsalted butter, softened
2 cups sifted powdered sugar
1 tsp grated lemon rind
1/2 tsp lemon extract
1 cup sweet Madeira Wine (Malmsey), divided
3 cups cake flour
4 tsp baking powder
1/2 tsp salt
5 egg whites
powdered sugar for garnish (optional)

Preheat oven to 350 degrees F. Butter the bottom, but not the sides of a 9 or 10-inch angel pan with removable sides.

In large mixing bowl, beat the butter until fluffy.

Add the sugar and beat until absorbed into the butter and the mixture is light and fluffy.

Add lemon rind, and extract and a tablespoon of the Madeira; mix until smooth.

Sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the rest of the wine, beating thoroughly after each addition.

Beat the egg whites until stiff and pour about half of them on top of the batter. Fold in until no sign of egg white remains. Turn the remaining egg whites on top of the batter and again fold in, but gently; some egg white may still be apparent in the batter.

Pour the batter into the prepared pan and smooth the top of the batter with a spatula.

Bake in a preheated oven at 350 degrees F for 1 to 1-1/4 hours, until the top of the cake is slightly browned and a few cracks have developed around the top.

Cool the cake in the pan, and then remove the pan sides. With a narrow spatula loosen the cake around the center spindle and on the bottom.

When cool enough to hold, lift it off the pan and onto a cake plate. It gives of a wonderful aroma of the Madeira.

It's pretty enough to serve as it is, but if you wish you can put a paper doily on top and sift powdered sugar through it to make a pretty pattern.