Madeleines 马德琳蛋糕

I was very happy to meet up with Linda of RotinRice again recently. Our last meeting was more than 4 years. We had an enjoyable lunch on the day that Linda arrived and spent a few hours walking at Chinatown after that. Linda gave me some lovely gifts and I love them all especially the beautiful cookbook. After browsing through the recipes on this cookbook, The Afternoon Tea Collection, I decided to try out the Madeleine recipe with the madeleine pan that Linda gave me. I love the Madeleines, they tasted delicious and not too sweet to my liking. Moreover it only took about 10-12 minutes of baking time. This small dainty cake was very fragrant with a little crispy outer layer served once cooled down. A perfect companion to serve with a cup of coffee or tea for a lazy afternoon.

Thank you Linda for your thoughtful gifts :)

Madeleines

Ingredients:

makes about 22-24 pcs
2 large Eggs
2 tbsp Caster sugar
2tbsp Icing (confectioners') sugar
1 tsp Vanilla extract
1/4 cup (35g) Self-raising flour
1/4 cup (35g) Plain flour
75g (2 1/2 ounces) Butter, melted
1 tbsp Hot water

Method:

Preheat oven to 200 deg C/400 deg F. Grease madeleine pan with little butter or cooking spray. Sift self-raising flour and plain flour together in a bowl, set aside.
Beat eggs, caster sugar, icing sugar and vanilla extract in a mixing bowl with electric mixter until thick and creamy.
Sift flours for the second time over egg mixture, pour combined butter and the hot water down side of bowl then fold ingredients together with a hand whisk.
Spoon batter into pan holes to almost full.
Bake madeleines for about 10-12 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
Dust madeleines with some icing sugar if you desire.

It is best to serve the madeleines on the day they're made or stored in a container for 2 days after baking. The small cakes will become soft the next day.

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马德琳蛋糕