FRENCH RECIPE – MADELEINE CAKES | How to make FRENCH RECIPE – MADELEINE CAKES

By pooja khanna  |  11th Jun 2016  |  
4.7 from 3 reviews Rate It!
  • FRENCH RECIPE –  MADELEINE CAKES, How to make FRENCH RECIPE –  MADELEINE CAKES
FRENCH RECIPE – MADELEINE CAKESby pooja khanna
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

123

3





About FRENCH RECIPE – MADELEINE CAKES Recipe

Serving freshly baked hot and delicious, buttery Madeleine cakes for breakfast, along with a steaming cup of coffee, will make your regular breakfast feel all exotic

FRENCH RECIPE – MADELEINE CAKES

Ingredients to make FRENCH RECIPE – MADELEINE CAKES

  • 1/2 cup of all purpose flour
  • 1/4 teaspoon of baking powder
  • A pinch of salt
  • 60gm of unsalted butter
  • 2 eggs room temperature
  • 1/4th cup of sugar
  • 1 tablespoon of brown sugar
  • Seeds of one vanilla pod
  • Juice of one lemon mixed with few tablespoons of icing sugar

How to make FRENCH RECIPE – MADELEINE CAKES

  1. In a small bowl, mix together all purpose flour, baking powder, salt and set aside. Melt the butter in a small sauce pan and set aside. In another clean bowl, beat together the eggs, white sugar, brown sugar using an electric hand mixer
  2. Beat the batter till its pale and thick ( might take 5 to 7 minutes). Then add in the vanilla seeds.
  3. Using a sifter sift about half of the flour mixture over the eggs and gently fold in using a rubber spatula. Sift and mix the rest as well, just remember not to over mix the batter.
  4. Pour few spoons of warm butter on the side of the prepared batter and incorporate it into the batter very gently with a soft hands using rubber spatula. add in the rest, just be sure not to over mix or the batter can deflate.
  5. Cover and keep the batter in the fridge overnight and bake the Madeleine cakes in the morning.
  6. Preheat the oven at 190*C (375*F) and prepare your Madeleine tray. Generously grease the mould with some melted butter and then dust the mold with some flour tapping the excess flour out.
  7. Keep the prepared tray in the fridge for 10 minutes and Prepare for the rest of the breakfast.
  8. Drop a tablespoon of the batter into the centre of each prepared mould, leaving the batter mounded in the centre. Bake for about 10 minutes, until the edge starts to get golden and the centre springs back when gently touched.
  9. These cakes can turn out dry if over-baked, so keep a close watch. Enjoy! with best coffee and with the people you love to serve hot fresh food.

My Tip:

Juice of one lemon mixed with few tablespoons of icing sugar, drizzle it over hot madeleine and enjoy

Reviews for FRENCH RECIPE – MADELEINE CAKES (3)

Pranita Pranshu2 years ago

Without egg can it. be possible?
Reply

Malu Shah2 years ago

substitute for eggs
Reply

Evelyn Shilpa2 years ago

The texture looks so nice, looking forward to replicate it.
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