The madeleine, or petite madeleine, is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
My husband’s aunt ordered me a Madeleine pan because she knows how much I love baking. So I got to try making this recipe I found in one of my baking books. They turned out nicely and tasted great. There are many flavors but my favorite ones are orange and lemon lime.
3/4 cup (125 g) self-rising flour
1/8 teaspoon salt
2 large eggs, room temperature
3/4 cup superfine sugar
1/3 cup (90 g) butter, melted
1 tablespoon finely grated orange zest
Preheat the oven to 375 degree F (190 C/gas 5)
Butter and flour a 12-cup Madeleine pan. Set aside.
Combine the flour and salt in a medium bowl.
Beat eggs and sugar in your Kitchen Aid mixer bowl with whisk attachment on medium-high speed until tripled in volume and very thick, about 5-7 minutes.
Remove the bowl from stand mixer. Sift one third of flour mixture into the bowl. Carefully fold with rubber spatula until combined and sift the rest of flour mixture, fold just to combine.
Spoon a small amount of the batter into a butter bowl, whisk to combine. Return the butter mixture back to the batter bowl. Add orange zest, carefully fold until well incorporated. Covered and refrigerate for 30 minutes.
Spoon tablespoons of the batter into the prepared pan.
Bake for 9-11 minutes, or until golden brown and firm to the touch.
Turn the Madeleines out to racks. Dust with the confectioners’ sugar. Serve warm or at room temperature.
Make 16 madeleines
Recipe adapted from The Golden Book of Baking