Recipe for classic French Madeleine cakes

Little sponge madeleines are an absolute classic in France. Perfect for a snack, with tea or coffee and easy to jazz up – dipped in chocolate or salted caramel!

No one knows who first invented madeleines but one of the most popular legends is that a baker called Madeleine at the court of King Stanislaw Leszczynsky, exiled King of Poland and Duke of Lorraine – they were living in Nancy at the time – made the cakes for the Duke’s wife. Or maybe they were invented by a cook in the kitchens of Prince Talleyrand. Or perhaps they came to France from Spain where they were given to pilgrims. Whatever the story – they’re very French now!

How to make Madeleines

3 medium sized eggs
90 g (⅓ cup) caster (superfine) sugar
155 g (1¼ cups) plain (all-purpose) flour
100 g (3½ oz) unsalted butter
Zest of 1 lemon and 1 orange

Preheat the oven to 200°C (400°F/Gas 6).

Brush a tray of madeleine moulds with melted butter and coat with flour, then tap the tray to remove the excess flour. This recipe makes about 15 medium sized madeleines.

Whisk the eggs and sugar together until thick and pale – the whisk should leaves a trail when you lift it up. Then gently fold in the flour to keep as much air in as possible. Mel the butter and mix that in together with the lemon and orange zest.

Spoon the mixture into the moulds – don’t fill to the top as they will rise. Bake for about 12 minutes, or until very lightly golden. They should feel springy to touch. Remove from the moulds and leave them to cool on a wire rack.