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Madeleine

Madeleine

Madeleines, aren’t they adorable? These French shell-like shape sponge cakes are highly addictive, mind you. Goes really well with a thick cup of English Breakfast Tea for late afternoon snacks. I attempted this babies yesterday despite feeling very weak from stomach flu and in that daze where you don’t know what you’re doing, legs weak from standing and hands weak from stirring. When they came out from the oven, I was feeling so relieved and comforted.

MadeleineWhen I first ate Madeleine, it reminded me of Nyonya Kuih Bahulu – a similar Malaysian soft spongy cake, however less dense compared to Madeleine. The difference here is that Madeleine uses melted butter, and the first step while making Madeleine involves beating the sugar and egg in a bowl over a saucepan so it heats up the ingredients while doubling up the volume.

The recipe below is adapted from Mastering the Basic: Baking by Murdoch Books which I have mentioned in the last Banana muffin recipe. I am sad that I have to return this book to the library really soon, but will consider adding it into my collection if I see them in bookstore next time.

Madeleine

Tips: These madeleines came out a little tad too sweet for me – probably because of the brand of caster sugar or just the amount that goes into it. I will recommend bringing it down from 5 to 10 gram.

Ingredients:

  • 150g plain flour, plus extra to dust
  • 2 eggs, room temperature
  • 170g caster sugar
  • 185g unsalted butter, melted and cooled, plus extra to grease
  • 1 teaspoon finely grated orange zest
  • 2 tablespoon icing sugar, to dust

Steps:

  1. Preheat oven to 180C degrees. Grease a 12-hole madeleine mold with extra melted butter. Lightly dust the tin with flour and shake off any excess.
  2. Sift the flour 3 times onto a non-stick baking paper.
  3. Combine egg and sugar in a heatproof bowl. Place it over a saucepan of simmering water (make sure water doesn’t touch the base of the bowl). Using a hand-held electric beater, whisk it till very thick and pale yellow and a ribbon trail forms when the beaters are lifted. Remove bowl from saucepan and continue to beat until mixture cooled slightly and increased in volume.
  4. Fold in the sifted flour, butter and orange zest and lightly fold until just combined.
  5. Spoon madeleine into the holes and bake for 10-12 minutes or until lightly golden. Stand for 2 minutes in tins before carefully remove with a cranked spatula and transfer to wire rack to cool. Dust with icing sugar before serving.
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