LAURA MADEIRA RECIPES

Steps:

• 1) Preheat the oven to 350 degrees. 2) In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, salt and cream of tartar, whisk on medium speed until the eggs whites are frothy. 3) Turn the speed up to medium high and start adding the sugar slowly and continue to whisk until the egg whites have reached stiff peeks. 4) Turn the mixer off and using a spatula, fold in the flour, vanilla and almond extract but when adding in the flour, add it 1/3 at a time and fold well after each addition. 5)Pour batter in a 10 inch tube pan (the 2 part pan) and run a knife threw it to remove any air bubbles. 6)Bake for about 45 minutes or until it springs back to the touch. Immediately invert the pan onto a wine bottle or any kind of object that can hold the pan upside down. 7) Cool completely before removing from the pan. 8) Slice and serve some berries and whipped cream on top.

Steps:

• Preheat the oven to 170C, 150C fan, gas 3. Grease and line a 900g (2lb) loaf tin.

• Using an electric whisk beat the butter, sugar and zests together until pale and fluffy. Add the eggs one at a time beating well after each addition.

• Sift the flour, baking powder and salt together in a bowl then gently fold into the cake mixture with a large metal spoon. Pour into the prepared cake tin and bake for 45-50 minutes until golden and when inserted a skewer comes out clean.

• Leave the cake to cool completely on a wire rack before slicing to serve.