French Tart's Classic Madeleines Madelines Little Fluted Cakes Recipe

Name: French Tart's Classic Madeleines Madelines Little Fluted Cakes
Prep time: 45 min
Cook time: 27 min
Total time: 72 min
Yield: Serves 1 or more
Ingredients: 3 large eggs; 1 tsp vanilla extract; Lemon Zest; Powdered sugar, for dusting; Plain Flour; 2 tsp baking powder; Butter

Indulge in the exquisite taste of classic French Madeleines! These delicate, light-as-air sponge cakes are baked in signature fluted tins, creating their iconic shell shape. Infused with a delightful blend of vanilla and lemon extracts, these little cakes are incredibly elegant and perfect for any occasion. Enjoy them with afternoon coffee, a glass of dessert wine, or even dipped in melted chocolate (optional!). This recipe captures the true essence of French patisserie – a simple yet sophisticated treat that's sure to impress.

Prep Time 45 mins

Cook Time 27 mins

Calories 165.2 kcal

Protein 4g

Rating 4.0 (11 Reviews)

French Tart's Classic Madeleines Madelines Little Fluted Cakes

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for French Tart's Classic Madeleines Madelines Little Fluted Cakes

3 large eggs
1 tsp vanilla extract
Lemon Zest
Powdered sugar, for dusting
Plain Flour
2 tsp baking powder
Butter

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How to Make French Tart's Classic Madeleines Madelines Little Fluted Cakes

Preheat oven to 200°C (400°F). Grease and flour a madeleine tin. Alternatively, use baking spray with flour.
In a large bowl, whisk together the eggs and sugar until pale and thick. This should take about 5-7 minutes using a stand mixer or hand mixer.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
Stir in the melted butter, vanilla extract, and lemon zest until evenly distributed.
Let the batter rest at room temperature for at least 30 minutes. This allows the gluten to relax and results in a more tender cake.
Fill each madeleine cup about ⅔ full.
Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the madeleines cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust lightly with powdered sugar and serve immediately or store in an airtight container at room temperature for up to 3 days.