Description
Delightfully light and buttery Madeleines with a hint of lemon zest and vanilla, these classic French shell-shaped sponge cakes are perfect for afternoon tea or a sweet snack. The batter is made ahead and chilled overnight to achieve that perfect tender crumb and distinctive hump when baked.
Ingredients
Scale
Dry Ingredients
- 3/4 cup + 1 tbsp plain flour (all purpose flour)
- 1 1/4 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 3 large eggs, at room temperature
- 2/3 cup caster sugar (superfine sugar) (or ordinary granulated sugar)
- 1 tbsp vegetable oil (or other neutral oil)
- 3 tbsp full fat milk (low fat okay too)
- 2 tsp honey (or maple syrup)
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 135g / 9.5 tbsp unsalted butter, melted and warm (not hot)
For Baking
- Canola oil spray (or other neutral oil) for greasing molds
To Serve
- Icing sugar / powdered sugar (optional, for dusting)
Instructions
- Sift flour: Sift the plain flour and baking powder into a mixing bowl to remove lumps and to aerate the flour for a lighter texture.
- Whisk eggs and sugar: Whisk the eggs and caster sugar vigorously for about 2 minutes until the mixture becomes pale and foamy. A handheld mixer can be used at speed 6 for 1 minute to achieve the same effect.
- Mix flour in 3 parts: Gently add the sifted flour mixture in three parts, folding carefully in between until just combined, avoiding overmixing to keep the batter airy.
- Add remaining wet ingredients except butter: Stir in the salt, vegetable oil, milk, honey, vanilla extract, and lemon zest until fully incorporated.
- Add melted butter: Fold in the warm melted butter gently with a rubber spatula until combined. The batter should be thin but still leave a faint ribbon when dripped on the surface.
- Cover and refrigerate: Cover the bowl tightly with plastic wrap, ensuring the wrap touches the batter surface to prevent skin formation. Refrigerate the batter for a minimum of 6 hours or overnight to develop flavor and texture.
- Prepare baking molds: Lightly grease the madeleine molds with canola oil spray or neutral oil to prevent sticking.
- Fill molds: Spoon or pipe the chilled batter into each mold cavity, filling about 3/4 full to allow room for the cakes to rise.
- Bake: Preheat the oven to 190°C (375°F). Bake the madeleines for approximately 10 minutes or until the edges are golden and the tops spring back when lightly touched.
- Cool and dust: Remove the madeleines from the oven and immediately turn them out onto a wire rack to cool. Once cooled, dust with icing sugar if desired before serving.
Notes
- For best results, use room temperature eggs to help the batter emulsify better.
- Chilling the batter overnight is essential for the characteristic madeleine ‘hump’ and tender crumb.
- If you don’t have caster sugar, granulated sugar will work, though caster sugar dissolves more easily for a finer texture.
- Make sure the melted butter is warm but not hot when added to avoid cooking the eggs.
- Use a non-stick or well-greased madeleine mold for easy removal.
- Madeleines are best enjoyed fresh but can be stored in an airtight container for 2-3 days.