Madeleines (French Shell-Shaped Cakes)

Buttery, lemony little sponge cakes with the classic shell shape and signature bump, best eaten warm from the oven.

TIME BREAKDOWN
Prep: 1h 15m
Cook: 12 min
Total: 1 hour 27 minutes
Vegetarian
✅
Nuts
❌
Serves
12 people
Difficulty
Easy

Ingredients

  • 110g unsalted butter, melted and cooled, plus extra for greasing
  • 2 large eggs
  • 100g caster sugar
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 110g plain flour, plus extra for dusting the tin
  • 1 tsp baking powder
  • Pinch of salt
  • Icing sugar, for dusting

Method

  1. Whisk the eggs, sugar, lemon zest and vanilla together for 3 to 4 minutes until pale, thick and doubled in volume.

  2. Sift the flour, baking powder and salt over the mixture and fold in gently. Fold in the melted butter until just combined.

  3. Cover and chill the batter for at least 1 hour, or up to 12 hours. This helps the madeleines develop their signature bump.

  4. Heat the oven to 200°C (180°C fan). Brush a 12-hole madeleine tin generously with melted butter, dust with flour and tap out the excess. Chill the tin for 10 minutes.

  5. Spoon the batter into the moulds until about three quarters full. Do not spread it.

  6. Bake for 10 to 12 minutes until risen with a bump and golden at the edges. Turn out onto a wire rack immediately, dust with icing sugar and eat warm the same day.