Madeleine Cakes
Why this recipe works
- Chilled batter for lift: A short chill helps the batter firm up before it meets the hot oven, encouraging the classic domed rise.
- Lightly scented sweetness: Lemon zest and vanilla keep the buttery sponge fragrant without making it heavy or overly sweet.
- Fast bake: The small cakes bake quickly, making them practical for serving fresh on the day.
Get the most out of this recipe
Timing notes
- Do not skip the chill: The short chilling time helps the batter bake with a better rise and a more defined dome.
- Best served fresh: Madeleines are at their most tender when warm or freshly cooled, before the crumb begins to dry.
- Same-day texture: They can be stored briefly, but their delicate sponge is best on the day they are baked.
Texture tips
- Whisk until pale: Whisk the eggs and sugar until thick and slightly ribboning to build a lighter sponge structure.
- Fold gently: Once the flour goes in, fold just until smooth so the cakes stay tender rather than dense.
- Watch the final minutes: Remove them once the edges are golden and the centres spring back; overbaking quickly dries out small sponge cakes.
Ingredient notes
- Use unsalted butter: Unsalted butter gives the cleanest flavour and lets the fine sea salt control the seasoning.
- Fresh citrus matters: Fresh lemon zest gives a brighter aroma than dried citrus flavourings and suits the delicate sponge.
- Cool the butter slightly: Let the melted butter cool until just warm before folding it in, so it blends smoothly without deflating the batter.
Common mistakes
- Starting with a cool oven: The oven needs to be fully heated to 200°C (390°F) so the chilled batter rises quickly.
- Working the flour too much: Overmixing after adding the flour can make the crumb tougher and reduce the delicate rise.
- Baking too long: Madeleines are small and finish fast; leaving them in after they spring back can make them dry.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a small saucepan over low heat, then take off the heat and leave to cool until just warm. Meanwhile, crack the eggs into a mixing bowl and add the caster sugar. Whisk for 2 to 3 minutes until pale, thick and ribboning slightly.
- Finely zest the lemon into the bowl, then whisk in the vanilla. Sift in the plain flour, baking powder and fine sea salt. Fold gently until you have a smooth batter with no dry pockets.
- Pour the cooled melted butter down the side of the bowl and fold until fully incorporated and glossy. Cover and chill the batter for 20 minutes so it bakes with a better rise. While it chills, heat the oven to 200°C (390°F).
- Brush the muffin tin with a little of the batter’s butter if you can, otherwise use the tin as is and work quickly. Spoon the batter into 12 moulds, filling each about three-quarters full. Bake for 9 to 11 minutes until golden at the edges and domed, and the centres spring back when lightly pressed.
- Leave the madeleines in the tin for 2 minutes, then turn out onto a rack to cool slightly. Serve warm or at room temperature. They are best on the day they are baked.
Recipe notes
Tips
- For the classic hump, make sure the batter is properly chilled and the oven is fully preheated before baking.
- Fold the flour in gently and stop as soon as the batter is smooth to keep the sponge light.
- If serving to anyone vulnerable, use pasteurised eggs where available.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Lemon with orange for a softer citrus note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container at room temperature for up to 2 days for the best texture. To freeze, cool completely, then freeze in a sealed container for up to 1 month; defrost at room temperature and warm in a 160°C (320°F) oven for 3 to 5 minutes.
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Recipe overview
- Servings: 12 pieces
- Yield: madeleine cakes
- Total time: 45min (15min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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