So a few weeks ago I wrote in my ‘Kitchen Wishlist’ that I was on the hunt for a madeleine cake tin so I could remind myself of the madeleines that used to make my family holidays to France so memorable. Well, last week on a shopping trip to Lakeland (which I now love), my lovely granny treated me to my very first madeleine and I’ve been itching to use it since then. Unfortunately I had been too busy with a work experience placement to try it out until this weekend when I decided to make up a batch for the sewing group my mum and granny go to together.
As I hadn’t actually made a genoise sponge before, I was a little daunted that everything that could go wrong would go wrong, which is why this recipe does contain baking powder, as I understand a traditional genoise sponge uses air as a ‘raising agent’ as opposed to chemical agents. I will try out this traditional method soon though!
Next time I’m also going to try and get a more even browning on the cakes, as some of them were golden and some not-so-much, a problem that probably occurred through the tin not actually fitting in the oven properly…
Saying all that, the sewing group DID enjoy the madeleines and didn’t seem to notice (or at least comment) on my madeleine hang-ups, so for a first time attempt, I’m pretty pleased with myself, and I can’t wait to try them out again!
Ingredients (Makes 15 Small Madeleines)
100g Caster Sugar
100g Plain Flour
Juice & Zest of 1 Lemon
¾ Tsp Baking Powder
100g Butter, melted and cooled slightly
– As I was using an electric whisk, I did not need to heat the mixture as I was going along, so if you are planning on using a hand-held whisk, another recipe may be best for you!
– Preheat the oven to 200C/180C Fan/400F/Gas Mark 6 and away we go…
In a medium-sized mixing bowl, whisk the eggs and sugar together for a good few minutes until the mixture is frothy and looks to have (at least) doubled in size. Then very lightly whisk in the remaining ingredients one by one, being careful to try and keep as much air as possible in the mixture.
Leave this mixture to stand for 20-30 minutes on the kitchen side (it doesn’t need to be chilled) before pouring into the madeleine cake tin carefully, filling each mould until they are ¾ full.
Place the cake tin in the centre of the oven and bake for around 10 minutes, until the mixture has risen in the middle and is firm to the touch (you may need to turn the tin around in the oven half way through cooking to ensure an even bake).
Once cooked, remove the madeleines from the oven and transfer them to a wire rack until they have cooled down. I then transferred them to an airtight container and they were eaten the next day, but I wouldn’t advise keeping these madeleines for much longer than 24 hours!