My mother's (and my children's grandmother's) version of the lovely French little cake petite madeleine. A fine little historical sponge cake that is moist and delicious.
Recipe for grandma karin’s madeleine cakes
My mother’s (and my children’s grandmother’s) version of the delightful French little cake petite madeleine.
A delicate little historical sponge cake that is moist and delicious.
You can leave out the lemon zest, but I love the tartness and depth it gives the cake.
You can also decorate the cakes with lemon glaze, but we usually just use powdered sugar.
Requires the fine shell-shaped cake molds to get the perfect look.
Can be bought in specialty stores – not hard to find these days, as the cakes have become quite popular again.
Servings: cookies
Grandma Karin's Madeleine cakes
My mother's (and my children's grandmother's) version of the lovely French little cake petite madeleine. A fine little historical sponge cake that is moist and delicious.
Equipment
- 1 Madeleine baking form
Ingredients
- 190 gram Sugar
- 3 pcs. Egg
- 240 gram Flour
- 5 gram Baking Soda
- 90 gram Butter
- 75 gram Milk
- 4 gram Vanilla Sugar
- 2 gram Lemon Zest grated from an organic lemon
- Powdered Sugar confectioner’s sugar - for garnish
Instructions
- Start by mixing eggs, sugar, vanilla/lemon zest, and half of the milk. Whisk together until the sugar is dissolved (a bit like making an eggnog).
- Add flour and baking powder while stirring - preferably from a sieve, so it doesn't clump.
- Add the rest of the milk.
- Melt the butter and let it cool.
- Add the butter while stirring with a wooden spoon.
- Thoroughly grease the Madeleine molds (otherwise the cakes will stick after baking).
- Fill the molds with a spoon or piping bag.
- Let the batter settle in the molds before putting them in the oven.
- Bake the cakes at 200-220 degrees Celsius (392-428 degrees Fahrenheit) in a conventional oven on the second lowest rack for about 15 minutes.
- Let them rest afterward.
- Decorate the finished cakes by dusting confectioner’s sugar (use a sieve) on the shell side.