• Madeleines

    2 votes
    Prep: 30 min Cook: 20 min Servings: 1
    by Christine
    104 recipes
    I had been longing to make madeleines or small French Sponge Cake for quite some time. All this while, I postponed the idea of making madeleines because I could not find the shell shaped molds typically designed for madeleines. I thought I would not be exactly baking madeleines if I didn't bake the cake in pans with shell-shaped depressions. My husband and I searched high and low for these distinctive shell-shaped baking pans in town but to no avail. I gave up. In the end, I bought two mini unconventional muffin pans to replace the shell-shaped baking pans and baked madeleines anyway.


    • 2 Eggs
    • 5ml Vanilla extract
    • 65gr Sugar
    • 60gr Cake flour
    • 55gr Unsalted butter
    • Icing sugar for decoration, as desired


    1. Preheat oven to 150 degree Celsius.
    2. Generously grease the madeleines pans with butter then dust them with flour evenly. Set aside.
    3. Melt butter and let it cool at room temperature. Set aside.
    4. In a mixing bowl, beat eggs and vanilla extract by using high speed electric mixer for 5 minutes until light.
    5. Beating the eggs constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale for another 5 minutes.
    6. Gently fold flour into the egg mixture 1/3 at a time by using spatula.
    7. Fold melted butter into the cake batter by using spatula.
    8. Spoon the cake batter into the molds, but not too full.
    9. Bake madeleines for 15-20 minutes or until the cakes are golden.
    10. Release the madeleines from pans and dust them with icing sugar, as desired.
    11. Serve madeleines warm. They are best eaten on the day they're baked.

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