For the first time since 1,5 month, there’s a Sweet Sunday post! And it’s a good one if I may say so myself.
However, turns out that it actually is incredibly easy to make these beautiful small cakes, especially when you finally do have a tin! The main thing to keep in mind though, is to ensure that there is a lot of air in the batter. First step is to whisk eggs, sugar, and vanilla extract together, at which point you will need to keep beating until the mixture is thick yet fluffy.With an electric whisk, it will probably take you about 5-7 minutes. If you use the traditional good ole’ manual whisk, like myself, it’ll take about 10-15 minutes. Just put on an episode of your favourite show (it was Family Guy for me this time) and keep whisking! You’ll even get some great toned arms in the process, win-win!After beating the crap out of those eggs and sugar, a more delicate step follows. Sieving the flour is in this case of high importance, as you want to prevent any lumps forming in your batter. Furthermore, the melted butter is added by pouring it against the sides of your mixing bowl. Why do this? To not let out all the air of the egg/sugar mixture that you just so formidably made.
All that succeeds this, is baking the Madeleines for just 10 minutes. After which you can indulge in the soft, springy cakes that have a wonderfully elegant aroma of vanilla. Bon appétit!
- 60 grams (1/2 cup) butter
- 60 grams (1/2 cup) white caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 60 grams (1/2 cup) self rising flour
Used kitchen appliances
- Small pan
- Madeleine tin
- Mixing bowl
- Preheat the oven to 180C or 360F. In the small pan, melt the butter on a low heat. Let cool once melted.
- Use a brush to lightly grease the madeleine tin.
- In the mixing bowl, add the eggs, sugar, and vanilla extract. Whisk until the mixture is pale, thick, and has doubled in size.
- Gently sieve the flour over the mixture. Pour in the melted butter via the sides of the mixing bowl. Do not pour it in the middle of the mixture!
- Fill the madeleine tin with the batter, and bake in the oven for 10 minutes or until golden.
The madeleines will keep in an airtight container for about 1 day.