Madeleines are very small sponge cakes with a distinctive shell-like shape, from being baked in pans with shell-shaped depressions. They really are delightful!
- Makes : 15 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
130 g butter, melted and cooled
160 g castor sugar
1 vanilla pod, split and seeds removed
1 tsp (5 ml) lemon rind
a pinch salt
140 g cake flour
icing sugar for dusting
Preheat the oven to 180 °C and generously butter and flour the Madeleine pans.
Melt the butter and set it aside to cool. Using an electric beater, beat the eggs and castor sugar in a large bowl until just blended. Add the vanilla seeds, lemon rind, salt and flour and beat to combine. While beating, add the cooled melted butter in a steady stream and beat until just blended.
Spoon 1 Tbsp (15 ml) of the batter into each indentation in the pan. Bake for 12–15 minutes until the cakes are puffed and golden brown.
Cool for 5 minutes and then gently remove the cakes from the pans. Dust with icing sugar and serve.