Madeleines

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Preparation info
  • Makes

    12

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

These petite, sponge-like cakes are baked in ribbed, scallop-shaped cake moulds. They vary in size and are usually flavoured with lemon, orange or vanilla. It is thought they may have been named after Madeleine Palmier, a nineteenth century French pastry cook.

Ingredients

  • 125 g ( oz/1 cup) plain (all-purpose) flour
  • 2

Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 12-hole madeleine tin or shallow patty pan. Lightly dust the tin with flour and shake off any excess.
  2. Sift the flour three times onto baking paper. Combine the eggs and sugar in