There was a time in the history of food when cakes were only made with yeast. Bakers used the yeast that naturally collected on the top of beer to make their cakes rise. It wasn't until the discovery of the leavening power of eggs in the 18th century that began the golden age for cake -- and for all of humanity, really. Using eggs for baking gave us sponge cake, and forever made the world a better place.
A common sponge cake baked early on was the Madeira cake. This dense buttery cake was often served as a mid-morning snack with the fortified wine Madeira. That's one tradition that should have stuck around -- bring it back with this sponge cake recipe.
Get the Madeira Cake recipe
Who wants more cake?