Madeleines are delicious little light buttery french cakes, traditionally made in a tin shaped like a scallop shell. They are kind of a cross between a biscuit and a cake. Hard on the outside with a soft light and fluffy sponge center.
They can be a little tricky when trying to make these in the traditional method, making the batter in the same way you would normally make a Genoise sponge mix. But I came across this easier method which are just as delicious and satisfying to eat or dunk with a lovely cup of tea. Or in my case dipped in a strong espresso! The honey in the recipe gives an additional depth of flavour.
The sign of a good Madeleine I am told is the hump that forms on the back of the cake. You are aiming for a Quasimodo in “The Hunchback of Notre Dame” size hump. I did not get the same hump in this recipe but who cares, they taste fantastic!
To prevent the purists or French from getting upset I will also post a more traditional recipe soon.
For additional twist you could add the zest of a lemon or orange to the wet mix before you combine the wet and dry ingredients.
Makes: 1 dozen cakes
Oven Temp: Gas 5, 375F, 190C (170C Fan)
Ingredients
100g plain flour
100g caster sugar
100g butter (melted)
1 egg yolk
2 egg whites
1 tbsp clear honey
1 tsp vanilla extract
Optional icing sugar for dusting
Instructions
Preheat oven to 375F/190C
1.Grease a 12 hole madeleine tin with a small amount of the melted butter and dust lightly with flour.
You can use a small tart tin if you don’t have the a madeleine tin.
2.Combine the flour and sugar in a bowl.
3.In a separate bowl whisk together the cooled melted butter, egg yolk, honey and vanilla.
4.Whisk the two egg whites to stiff peaks.
5.Mix the liquid mixture into the dry ingredients until evenly combined.
6.Gently fold in the egg whites in two batches using a metal spoon or spatula, making sure all the egg white is incorporated.
7.Divide the mixture between the prepared moulds. Do not overfill as these will expand, a large teaspoon should be fine.
8.Bake for 10-12 mins until golden brown.
9.Leave to cool in the tin for a few minutes and then remove and allow to cool on a wire rack.
Dust with icing sugar before serving.
- 100g plain flour
- 100g caster sugar
- 100g butter (melted)
- 1 egg yolk
- 2 egg whites
- 1 tbsp clear honey
- 1 tsp vanilla extract
- Optional icing sugar for dusting
- Preheat oven to 375F/190C
- Grease a 12 hole madeleine tin with a small amount of the melted butter and dust lightly with flour.
- You can use a small tart tin if you don't have the a madeleine tin.
- Combine the flour and sugar in a bowl.
- In a separate bowl whisk together the cooled melted butter, egg yolk, honey and vanilla.
- Whisk the two egg whites to stiff peaks.
- Mix the liquid mixture into the dry ingredients until evenly combined.
- Gently fold in the egg whites in two batches using a metal spoon or spatula, making sure all the egg white is incorporated.
- Divide the mixture between the prepared moulds. Do not overfill as these will expand, a large teaspoon should be fine.
- Bake for 10-12 mins until golden brown.
- Leave to cool in the tin for a few minutes and then remove and allow to cool on a wire rack.
- Dust with icing sugar before serving.
Adapted from a recipe found on the Good Food website by Mary Cadogan
