Madeleines are a lovely shell-shaped sponge cake.
¾ cup castor sugar.
Grated zest of one lemon.
1 tsp vanilla essence.
1 cup cake flour.
2 tsp baking powder.
115g unsalted butter, melted.
¼ cup room temperature milk.
1 tbsp. cooking oil.
In a stand mixer, whip the eggs, the castor sugar, lemon zest and vanilla essence. Whip on high speed, until the eggs are thick, pale and hold a ribbon when you lift the whisks, it took me roughly 15 minutes to achieve this.
In a bowl, sift the cake flour, baking powder and mix with a spoon.
Put the stand mixer back on, on medium speed, add a little bit of the flour mixture at a time to the egg mixture and mix till everything is well combined.
In another bowl, whisk the melted butter, milk and oil together.
Take about 1 cup of the egg mixture and pour it into the butter mixture, whisk until combined.
Then take the butter margarine and add it to the egg mixture bowl.
Gently fold this mixture until well combined.
Cling wrap the top of the bowl and pop into the fridge for 2 hours to allow the butter to set again.
After 2 hours, spray cook and spray over your molds and then dust with flour, make sure that you remove all excess flour from the molds.
Gently stir the batter twice to deflate a little.
Gently fill your molds about ¾ of the way. I used my smallest ice cream scoop to fill my molds.
Pop into a preheated oven and bake at 180C for 10 minutes.
Remove from the heat, bang the bottom of the pan against the table twice, this step has to be done in order to achieve that bump.
Return the pans to the oven and bake for another 15 minutes until golden brown.
Remove from the oven and turn out onto the cooling racks to cool completely.
Prepared, tried and tested Bobby Swanson
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