Recipe video above. Madeleines are sweet little French sponge cakes that are as delightful to look at as they are to eat. Flavoured with a hint of lemon and with the signature shell shape, these adorable mini butter cakes 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, then 10 minutes in the oven is all it takes!
Keyword: afternoon tea, french baking, french cake, madeleines
Sift flour: Sift the flour and baking powder into a bowl.
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).
Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
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).
Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).
Baking (next day):
Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes.
Piping bags - Pour the madeleine batter into 2 piping bags (or 1 large) either fitted with a round tip nozzle around 0.7 - 1.2cm (0.3 - 0.5") wide, or snip the end off. (You can refrigerate until required at this stage, or freeze 2 months).
Spray and fill pan: Spray the madeleine pan with oil. Fill each hole almost to the top (2just 1m from the rim).
Bake: Bake for 10 minutes until light golden.
Serve warm! Unmold straight away. Pile onto serving platter. Dust with icing sugar and serve immediately, while hot!
1. Eggs – Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.2. Preheat oven for at least 30 minutes to ensure it is thoroughly heated so there is minimal heat loss when you open the door to put the Madeleines in. This matters for this recipe because the bake time is so short, and the signature "hump" relies on the shock of heat against the cold batter.3. Recipe source: Another traditional French baking recipe developed with the assistance of Chef Jean-Baptiste who insisted on meticulously testing this until it was as perfect as it could be (the reputation of his motherland was at stake here!). We got to batch 10 (maybe 12?) before he finally conceded that he was happy!4. Storage - Madeleines are best served hot and fresh, straight out of the oven but leftover Madeleines will keep for 3 days in an airtight container. I would warm them up slightly before serving.The batter can be refrigerated for up to 3 days, or freeze for 2 months (thaw then use per recipe). Super handy for hot and fresh baked goods on demand!5. Nutrition per Madeleine.