Monday, August 05, 2013


French Madeleine
I've seen these in a few blogs, and wanted to do this so much until one fine day when my sister bought me the mold. Ha...ha...I was's not that complicated...easy to prepare and these mini sponge cake is just like our own "kuih bahulu". Delicious and soft. Perfect for Tea. Madeleines are delicious when eaten just from the oven and cooled until barely warm.  They will keep for a day or two in an airtight container.
Some context about these mini sponge cake from Wikipedia:-

The madeleine (French pronunciation: ​[mad.lɛn], English /ˈmædleɪn/ or /ˌmædlˈeɪn/[1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

What You Need
Adapted from -
4 oz (1 stick), plus 3 tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 tablespoon lemon juice
1 tablespoon lemon zest
Powdered sugar (optional)

Melt the butter.  Melt the butter in a small sauce pan.  If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color.  Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container.  Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.

Prepare the dry ingredients and the wet ingredients in separate bowls.  In a medium bowl, whisk together one cup of the flour and the sugar, and set aside.  In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

Combine the dry and wet ingredients.  Add the eggs to the flour. Using a spatula, stir until just combined.  Add the 4 ounces of melted butter and continue to stir.  It may take a minute for the butter to blend into the mixture but do not over mix.

Rest the batter.  Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.

Prepare the pans.  Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine.  Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated.  Place the pans in the freezer for at least an hour.

Preheat the oven and fill pans.  Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer.  Fill each well in the madeleine pan with 1 tablespoon of the batter.  Remove the other pan and fill in the same way.

Bake the madeleines.  Place both pans on a baking sheet for easy handling and place in the oven.  Check after 8 minutes and rotate plans.  Check again 5 minutes later.  The madeleines should be browning around the edges and puffed up a little in the middle.

Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
Cool and dust with sugar.  Remove the madeleines from the oven and let cool for 2 minutes.  Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel.  Once cool, dust lightly with powdered sugar and serve.  If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.

To store.  Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months.  Let the cakes defrost before dusting with sugar.

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