Madeleines
Recipe video above. Madeleines are sweet little French sponge cakes that are as delightful to look at as they are to eat. A recipe taught to me by our resident French Chef JB, these adorable mini butter cakes with their signature shell shape are flavoured with a hint of lemon and make for a lovely afternoon tea, or a pretty finish for any meal. Best served hot and fresh out of the oven. Keep the batter in a piping bag (even overnight - or freezer for weeks!), then 10 minutes in the oven is all it takes!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup + 1 tbsp plain flour (all purpose flour)
- 1 1/4 tsp baking powder
- 3 large eggs (, at room temperature (Note 1))
- 2/3 cup caster sugar (superfine sugar) ((ordinary / granulated sugar ok too))
- 1 tsp salt
- 1 tbsp vegetable oil ((or other neutral oil))
- 3 tbsp milk (, full fat (low fat ok too))
- 2 tsp honey ((or maple syrup))
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 135g / 9.5 tbsp unsalted butter (, melted, warm (not hot))
- Canola oil spray ((or other neutral oil))
- Icing sugar / powdered sugar ((optional, for dusting))
Instructions
- 1
Sift flour: Sift the flour and baking powder into a bowl.
- 2
Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).
- 3
Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
- 4
Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
- 5
Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).
- 6
Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).
- 7
Baking (next day):