Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?

I've been advised not to as the sides will cook and brown faster and the middle will be left uncooked.Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?
Try this for recipes:http://www.videojug.com/search?keywords=鈥?/a>





Grease the inside of your cake tin and cut some greaseproof paper to double line the inside of the walls of the cake tin.Also cut a piece of greaseproof paper to fit the top of your cake. Cut some brown paper and tie it around the outside of the cake tin with some kitchen string.


That way it should all cook evenly.





When you pour the cake mixture into the cake tin make a large indentation in the centre and as it cooks, this will rise and disappear leaving the cake evenly flat on the top.Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?
* 200g (7oz) sugar


* 115g (4 oz) butter


* 2 eggs


* 2 teaspoons vanilla extract


* 200g (7oz) flour


* 1 3/4 teaspoons baking powder


* 120ml (4 fl oz) milk





preparation method





1. Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23cm tin or line a bun tray with paper cases.


2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until the mixture is smooth. Pour or spoon mixture into the prepared tin or bun cases.


3. Bake for 30 to 40 minutes in the preheated oven. For fairy cakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
You have to use a heating core on anything over 10'; or the inside will be undercooked and the edges will be overcooked.





http://www.wilton.com/store/site/product鈥?/a>