When you cut or carve a baked Madeira cake you will always see a few holes or air bubbles. However, baking is a science and there are a number of factors that can cause excessive or extra large holes. This has happened to quite a few of our students when they have brought cakes along to class. They lovingly unwrap their cakes, then either when they are levelling or carving, large holes or air bubbles are discovered. This is always disappointing when you have gone to the trouble of baking a cake. Why does this sometimes happen?
Why do these large holes appear in baked Madeira cakes?
There are always a number of possible factors. Here are a few that may help you pinpoint why this has happened to you, this time around.
- Your flour is too strong
- Your mixture is too stiff – next time simply add a little milk to soften the batter slightly
- You have over mixed the ingredients – Ingredients must be thoroughly combined but not excessively
- The egg content is too high
- Your Eggs – always use fresh eggs and beat them before adding
- Your batter may have curdled, try adding more flour between each egg
A few holes are normal!
I hope these suggestions help you identify what went wrong but remember a few holes in your baked Madeira cake are perfectly normal.
How to fill large holes in Madeira cake
How you fill the large holes that you have found is entirely up to you. In class, we usually fill these large holes with cake crumbs or off cuts of cake especially if the hole or holes are huge – sometimes they are! You could if you wish, use buttercream or buttercream mixed with cake crumbs. Alternatively be experimental and choose something that will compliment the flavours you are using. For an almond Madeira, for example, you could use marzipan.
If you’d like to know more about baking Madeira cakes, visit our recipe section to find tips on how to bake the perfect Madeira cake