Madeleines, ain't this name sound sweet and lovely…..well, it does and it is. These little teacakes were made famous by Marcel Proust, who referred to them in his novel 'Rememberance of Things Past' in which he narrated that he experiences an awakening upon tasting a madeleine dipped in tea. Madeleines are very small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
Recently I have bought 2 Madeleines shell-shaped pans from Daiso Japan and instantly, the urge to bake some Madeleines are on………hehe. I have this 'The Cookie & Biscuit Bible' Cookbook that was presented to me by my 3 lovely boys during New Year this year. I read this book every now and then like when I'm free, because this book has over 400 recipes on cookies and biscuits from all over the world. What I like about this book is it has step by step pictures showing the method………which I totally agree, "Pictures tells a thousand words".
I chosed the recipe for my first Madeleines from this book, and it's very easy to follow and very easy to understand too. The outcome of these little tea cakes are wonderful, with a buttery fragrant when it first came out of the oven, as for the texture, it is like eating a little sponge cake…..but a little denser and compact I would describe it……..I would say it is best to be eaten the it was made. Sprinkle some icing sugar on the top of it and have it with a cup of English Breakfast Tea, that would be lovely………and hope it be able to bring some good old memories back to you of those olden days…………like it did to Mr Marcel Proust ^_^
Happy Madeleines Baking …………J
Ingredients (Makes 12)
165gm plain / multi-purpose flour
1 tsp baking powder
75gm icing sugar, plus extra for dusting
1 Tbsp lemon or orange juice
75gm butter, melted and slightly cooled
Grated rind of one lemon or orange
- Pre-heat the oven to 190~C / 375~F. Generously butter a 12 cup madeleines pan. If you don't have one, you can always use a muffin pan.
- Sift together the flour and baking powder. Set aside.
- Using an electric mixer, beat together the eggs and icing sugar in a bowl for 5 – 7 minutes, until thick and creamy and the mixture leaves a ribbon trail when the beaters are lifted.
- Gently fold in the lemon juice and rind using a rubber spatula or metal spoon.
- Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches, with a rubber spatula.
- Leave the mixture to stand for 10 minutes, then carefully spoon the batter into the tin. Tap gently to release any air bubbles trapped in there.
- Bake for 12 – 15 minutes, rotating the pan or tin halfway through baking.
- Test the madeleines with a skewer inserted into the centre and if it comes out clean, it's done.
- Tip the madeleines on to a wire rack to cool completely and dust with icing sugar before serving.