Bonjour mes amours! In honor of descending into France this week, it seemed fitting to share my favorite cake recipe, Madelines. It's a light airy cake with a sweet vanilla flavor and it practically melts in your mouth. It is soft, sweet and unlike any cake I've ever eaten. And yes, I said CAKE! It seems more like a cookie for its shape, but it indeed is a pocket-sized cake and the origin is even more amazing, it's every chef's dream! In 1755, a maid serving Marquise Perrotin de Baumon had witnessed an argument in the kitchen about a dessert that could no longer be served at one of the Duke's receptions. She pulled out her grandmother's recipe and served the cake to the guests. The duke loved it so much, that he decided to show his appreciation by naming the cake after the servant, whose name was Madeline! Of course, there are several legends of the cake, but this is one of the most popular stories shared (The Right Bake, 2019).
Madeline is a cake that is spongy and sweet, and many have added their own twist by adding different flavors, such as lemon or raspberry, and small bakeries to large stores like Costco sell these delicacies by the box. In my opinion, the most authentic way of eating this is from a bakery, or making it yourself (or eating it in Paris like I am 😉). Another unique thing about this recipe is the pan it's made in, as it has a shell shape to it, so it can't be made in any other pan except for the Madeline pan.
My favorite pairing with this is vanilla and lemon zest, which you can grate into the mixture. Add a tablespoon of lemon juice to the mixture for more lemon flavoring. I cannot emphasize enough how yummy this cake is, and it pairs so well with tea time. J'adore Madelines!
Madelines
Prep time: 15 mins Refrigeration time: 35-60 mins Bake time: 12 minutes
Ingredients:
1/2 cup, or 1 stick of butter (an additional 2 tablespoons for the pan)
2 large eggs
1/2 cup of sugar
3 teaspoons lemon zest, and a little extra 😉
1 tablespoon lemon juice
1 teaspoon of vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
sprinkle of salt
confectioners sugar
Madeline Pan
Steps:
Melt the 1/2 cup of butter and set aside.
In a bowl, add flour, baking powder and salt. Whisk together and set aside.
Add sugar and eggs to a mixer. Using the whisk attachment, beat on high speed (level 6-7 on a Kitchenaid). Beat for 8 minutes until thick and pale. It should create ribbons, which I test by taking the whisk, lightly dipping into the mixture, and making an 8-figure.
Add the lemon zest, lemon juice, and vanilla extract and beat on low speed until fully combined.
Taking the dry ingredients mixed earlier, slowly add to the egg mixture and use a spatula to fold in. Make sure you are being gentle while folding the flour into the mixture. Ensure you add small amounts of the dry ingredients into the bowl and do not dump all at once!
Once all combined, the 1/2 cup of butter that was set aside will slowly be added to the mixture. Add a small amount of the melted butter into the mixture and gently fold. Continue to incorporate the butter into the mixture until fully combined. The consistency of the batter should be thick and silky.
Cover the bowl with plastic wrap and place in the fridge for up to 45 minutes. If crunched for time, 30 mins will do. Do not keep it in the fridge for longer than one hour, as the butter will stiffen within the mixture, causing the batter to be stiff.
Before you are ready to take the batter out of the fridge, preheat the oven to 350 degrees.
Melt the two tablespoons of butter, and using a basting brush, lightly apply on the Madeline pan.
Remove the batter from the fridge, and do not attempt to mix again! It will be nice and airy, which is what we are looking for!
Spoon 1 heapful of the batter into each scallop. No need to spread the batter out, like we do for cake. It will naturally bake into the mold.
For the remaining batter not being used, continue to refrigerate until the pan is available again.
Bake for 12 mins, and to tell that they are fully cooked, press your finger gently on the top and it should spring back up, not be wet. If it needs more time, cook in 1-minute increments.
Place on a tray, and let cool for 5 or so minutes.
Sprinkle confectioners sugar on top, and I also like adding some lemon zest on top too.
To store, place them in an airtight container so they remain soft.
Bon Appetit!
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