If you have time when making these madeleines, some traditional French recipes recommend resting the sponge mixture for several hours or even overnight before baking for a lighter, puffier end result. Stir gently before spooning the mixture into pans, then bake.
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Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Brush a 12-hole (1½ tablespoons/30ml capacity) madeleine pan with a little of the melted butter.
Beat eggs, sugar, rind and vanilla in a small bowl with an electric mixer for about 5 minutes or until thick and creamy.
Meanwhile, sift the flour and baking powder twice onto baking paper. Sift the flour mixture a third time over the egg mixture; fold into the egg mixture with the remaining melted butter. Stand mixture for 15 minutes. Drop 1 ½ level tablespoons of the mixture into the pan holes.
Bake madeleines for 8 minutes or until golden underneath and around the edges. Stand in the pans for 1 minute before turning out onto a wire rack to cool.
Meanwhile, to make glacé icing, sift icing sugar into a small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over a small saucepan of simmering water. Stir until icing is of a pouring consistency. Do not overheat. Dip shell side of madeleines into icing and place onto wire rack to set.
Un-iced cakes are suitable to freeze.
Test Kitchen tip
