DENISE Podlich's buttery, golden Madeira cake has championed its class for as long as she can remember.
The Deebing Heights baker has been competing in the Ipswich Show cake competitions for more than 35 years.
For the past 15 years she has been chief steward of the foods section, which attracts almost 400 entries from scones, cakes, biscuits, puddings to pikelets each year. "I don't think I've ever been beaten with my Madeira. It's a very basic cake - you don't even ice it," Mrs Podlich said.
"It's a recipe out of a really old 1960s cookbook."
Mrs Podlich only enters Ipswich Show these days but used to be a regular on the show circuit, whipping up treats for Boonah, Lowood, Laidley, Esk, Toogoolawah and the RNA shows.
"Mum used to bake cakes and biscuits when I was young but, when I got married, my husband loved homemade cakes so I got more serious about baking," she said.
She described the Ipswich Show food section as the city's annual bake-off.
"Some of the ladies are very competitive but others do it for the fun," Mrs Podlich said.
"You try to improve your cooking and get better every time.
"We encourage our entrants to come along to the judging and get feedback from the judges.
"They're looking for texture, taste and presentation - two cakes can be identical but a flaw in the appearance can mean the difference from first and second place."
This year there are more than 92 classes for entrants to submit their best cooking into the show; a section which has become an institution since the first Ipswich Show in 1873.
Entry forms and schedules are on the Ipswich Show Society website: ipswichshow.com.au or at the show office.
Entries close on Monday at 4pm. judging of decorated cakes takes place on Wednesday, May 14, with the main judging of the foods section held on Thursday, May 15.
Ipswich Show starts on Friday and runs through to Sunday at the Ipswich Showgrounds.
CLASS 25 FEATURE CAKE: BUTTERSCOTCH SURPRISE CAKE
Must follow recipe
Entry: $1.50. First place- $25, second - $15, third -$10
- 125g soft butter
- 2 eggs
- ½ cup self raising flour
- 1 teaspoon vanilla essence
- ¾ cup castor sugar
- ¾ cup plain flour
- ¼ cup milk
- ½ cup brown sugar
- ½ cup milk
- 1 egg
- 2 tablespoons custard powder
- 2 teaspoons butter
- Combine sugar and custard in a saucepan
- Gradually stir in milk
- Stir constantly until mixture thickens and boils
- Stir in butter
- Cool for five minutes then add egg
- Use while warm
- Combine butter, sugar, eggs, sifted four, milk and vanilla in a large bowl
- Beat on low speed until light in colour
- Spread half the mixture into a greased 20cm ring tin
- Pour filling evenly over mixture and top with remaining cake mixture
- Bake in a moderate oven for 30-40 minutes
- Stand for 10 minutes before turning onto a wire rack to cool
- Dust with sifted icing sugar when cold