Madeleines
Madeleines are small French sponge cakes baked in a shell-shaped tray, and this version needs only seven pantry ingredients. Whisking the eggs with the sugar until frothy gives the cakes their light, springy crumb, while lemon zest and melted butter add fragrance and richness. They bake in about a quarter of an hour, so they suit an afternoon when you want something fresh from the oven with tea.
Instructions
Beat the eggs, sugar and salt together in a mixing bowl until the mixture turns frothy.
Stir the flour, baking powder and lemon zest together in a separate bowl. Fold this gently into the egg mixture, then fold in the melted butter.
Spoon the batter into greased madeleine molds. The batter will rise as it bakes and fill the molds, so do not pack it in to the brim.
Bake in a preheated oven at 180°C / 350°F for 12 to 15 minutes. They are ready when the cakes feel springy to the touch and have not browned.
Let the madeleines cool, then unmold them. Serve them fresh.
Make it personal.
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