Madeleine is a delicate little sponge cakes originating from France. It has a soft and light texture and makes perfect accompaniment for an afternoon tea. I’ve researched a lot of recipes and finally combined a few to make these, and I’m happy to report it successfully rises to create a hump, which apparently is the distinctive characteristic of a perfect madeleine. It has a unique shape of sea-shells so a special mold is a must. Considering how easy it is to make these delicious cakes, it is a such a great investment. Definitely going to bake more and play with different flavors.
Green Tea Madeleines
85 gr butter
1 tbs milk
2/3 cup sugar
1 cup flour
1 tsp baking powder
1 tbs matcha powder
1. Melt butter in a small saucepan over low heat, set aside to cool.
2. Beat eggs, milk and sugar until pale yellow.
3. Sift flour, baking powder and matcha powder, whisk all together to combine.
4. Fold dry ingredients gently until just combined. Add the melted butter and fold until well incorporated.
5. Refrigerate batter for at least 1 hour, or overnight.
6. Coat madeleine pan with butter, and dust with flour.
7. With a cookie scoop or 1 tbs measuring spoon, scoop batter into the center of each mold, do not smooth out the batter – it will spread out by itself in the oven.
8. Bake for 8-10 minutes, until slightly golden around the edges and centers look set and slight hump has appeared. Allow to cool for a few minutes, and transfer to a cooling rack.
9. Dust with confectioner’s sugar before serving.