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Madeleines
Preparation info
- Makes
12
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
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 4½ oz 1 cup 2
Method
Preheat the oven to . Lightly grease a 12-hole madeleine tin or shallow patty pan. Lightly dust the tin with flour and shake off any excess.180°C (350°F/Gas 4) - Sift the flour three times onto baking paper. Combine the eggs and sugar in
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