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. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.
Zest of 1/2 lemon
(B)Superfine flour 100g ( sieved )
Baking powder 1/2 teaspoon ( sieved )
1. Mix all ingredient (A) . Using a hand whisk mix until thick and ribbony 。
2. Sprinkle (B) on top of the egg batter, and gently fold in by using a spatula .
3. Now fold in the butter mixture. Only stirring enough to bring everything together.
4. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
5. Preheat the oven to 180c . Butter Madeleine pans. Dust the moulds with flour and tap out the excess. (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)
6. Spoon the batter into the moulds, filling each mold 2/3 -3/4 full .
7. Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), until they are puffed and turn golden brown.
8. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.