Wednesday, 11 March 2015


A little information on these little cakes called Madeleines.

Madeleines ~That little French butter cake that most (non-French) people think of more as a cookie. They have a classy, literary reputation, having served as Proust's muse in his famous Remembrance of Things Past. Like most muses, however, madeleines appear to be simple but actually require a fair amount of patience and careful following of instructions. In the end, though, you are rewarded with a truly unique little cake, browned and crispy on the outside and spongy and soft on the inside. A perfect accompaniment to your afternoon cup of tea.

The original recipe is from

2 eggs
1 tsp vanilla essence
60 g sugar
60 g all purpose flour
55 g saltled butter
1 tsp strawberry essence
some pink food coloring

Melt butter and let cool to room temperature.
In a mixing bowl, beat eggs and vanilla essence at high speed until light.
Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons from in a bowl when beaters are lifted.
Sift 1/3 flour into the egg mixture, gently folding after each addition.
Quickly but gently fold butter into batter.
Divide the batter into two portion. Flavor one portion with strawberry essence and add a few drops of pink food coloring. 
Pour the batter into two separate disposable piping bags and refrigerate overnight.
The following morning: Preheat oven to 190 degrees C.
Butter and flour madeleine moulds
Fill the moulds with the batter.
Bake 14 - 17 minutes or until cakes are golden and the tips spring back when gently pressed with finger tips.
Let cool on wire rack before inverting the cakes onto a rack.

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