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.