Wednesday, 13 June 2012


Madeleines are small shell-shaped cakes with a small 'bump' on top originating from France.  They are very soft and light cakes usually eaten during tea time.  I am using the Traditional Madeleine recipe of Hervé from Hervé Cuisine.  Click here to have a look at his video on how to make them (The video is in French).  I have increased the proportion and added vanilla essence in the recipe.  They turned out great and much more softer and tender than the commercial ones.  However, next time, I will change the flavour to orange most probably since I am not so into lemony flavour.    

Ingredients (Makes 32)
150 g self-raising flour
150 g unsalted butter 
150 g sugar
3 medium-sized eggs
1 level teaspoon salt
1½  teaspoon baking powder
Zest of 1 large lemon
1 teaspoon vanilla essence (The original recipe did not call for vanilla essence)


1.  Mix the flour and baking powder together.  Melt the butter in a microwave for 20 seconds.

2.  Whisk the eggs, sugar, lemon zest and vanilla essence until pale, thick and fluffy.

3.  Sift the flour and baking powder little by little in the egg mixture, folding gently with a spatula until well combined.  Stir in the melted butter.  Cover and allow the batter to rest for about 2 hours at room temperature or in the refrigerator.  According to Hervé, allowing the batter to rest will help to form the bump or dome on top of the Madeleines.

5.  Grease and flour your Madeleine mould in case you are using a metal one.  Grease your silicone mould if you are using it for the first time.  Spoon the batter into the moulds, filling each one almost to the top.

6.  Bake the Madeleines in a pre-heated oven for about 10-12 minutes at 200°C or until the top springs back when touched.

7.  Remove the Madeleines from the mould and transfer them on a cooling rack.  Allow to cool for an hour.  Store in an airtight container.

They were soooo yummy with strawberry jam!


  1. I love Madeleines :) Yummy! They look perfect Nashreen :D

  2. hello

    i want whether it is said in a recipe to fold in flour it is like in the sponge cake and let enter the batter or does it mean to stir the flour gently but like the butter cake batter

  3. i meant what folding flour really mean ?

    1. Stir (mix) it gently with a spatula or metal spoon.


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