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
Beat the batter till its pale and thick ( might take 5 to 7 minutes). Then add in the vanilla seeds.
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.
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.
Cover and keep the batter in the fridge overnight and bake the Madeleine cakes in the morning.
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.
Keep the prepared tray in the fridge for 10 minutes and Prepare for the rest of the breakfast.
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.
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.