There are tons of madeleine recipes on the internet, but I feel there are few better than this Michel Roux Jr one. It’s easy to remember and I can now whip up a batch very quickly for a light weekend breakfast.
Madeleine – Buttery French sponge cakes traditionally baked in scallop-shaped Madeleine moulds. They’re made with sugar, flour, melted butter and eggs, often flavoured with lemon or almonds. (BBC Food)
You will need a madeleine tray for this recipe. I used a 9 hole silicone tray from Lakeland.
Ingredients: (Makes 16-18)
- 2 Large Eggs
- 100g Caster Sugar
- 100g Plain Flour
- 1 Lemon, Zest & Juice
- ¾ Tsp Baking Powder
- 100g Butter, Melted & Cooled Slightly (Extra For Greasing)
- Icing Sugar, Sprinkle Before Serving
Preheat the oven to 200C /gas mark 6. Brush the madeleine tray with melted butter.
Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
Sprinkle icing sugar over the top before serving.Best served fresh within 1-2 hour.