Prep Time: 15 mins | Cook Time: 10 mins | Yield: about 12-16 cakes
These dainty tiny sponge cakes are called French Madeleines. A classic scallop-shaped mold that you can easily make at home.
Ingredients
1 tsp baking powder
3 eggs
150 grams (1 c.) plain flour (all-purpose flour)
150 grams (½ c. plus 3 tbsp) caster sugar (superfine sugar)
zest of 1 lemon
pinch of fine salt
butter and flour (or non-stick baking spray) to grease the Madeleine mold
150 grams (1 ⅓ stick) of unsalted butter, melted and cooled slightly
How to make French Madeleines
Step 1: Place the eggs and sugar in a large bowl or the bowl of an electric stand mixer. Beat well for about 2 minutes until thick and pale yellow. If whisking by hand, this takes a little longer.
Step 2: Then, add the flour along with the salt and baking powder. Mix well until blended.
Step 3: Add the lemon zest followed by the melted butter. Combine until the batter is thick and smooth.
Step 4: Place the batter in the fridge to chill for at least 1 hour.
Step 5: Prepare the oven. Preheat it to 270 degrees C or 518 degrees F.
Step 6: Using butter, generously grease the Madeleine mold and sprinkle with flour. Or use a non-stick baking spray. To about 3/4 full, fill each mold. You can use a piping bag filled with the batter or a spoon to do this.
Step 7: In the preheated oven, place the Madeleine pan. Quickly adjust the oven temperature to 210 degrees C or 410 degrees F. Bake for about 7 to 10 minutes until the cakes have risen and the top is lightly golden.
Step 8: Take the pan out of the oven when done and let the madeleines rest for a couple of minutes before taking them out of the molds. Transfer the cakes on a wire rack, ridge-side facing bowl.
Step 9: Serve the French Madeleine warm or cold. Enjoy!
Notes:
VARIATIONS:
You can swap the lemon zest with 1 tsp vanilla extract or 1 tbsp honey and/or 1 tbsp orange blossom water. You can also use 1 c chocolate chips instead of lemon zest.
MAKE-AHEAD:
You can make the batter a couple of days in advance and simply keep it in the fridge.
STORAGE:
Preferably, the madeleines are best to serve on the same day they are baked, while still warm.
Nutrition Facts:
Serving Size: 1Calories: 155 | Sugar: 10.5g | Sodium: 15mg | Fat: 8.6g | Carbohydrates: 17.8g | Fiber: 0.3g | Protein: 2.2g | Cholesterol: 55mg
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