Sunday, May 27, 2012

Making Madeleines

I had been longing to make madeleines or small French Sponge Cake for quite some time. All this while, I postponed the idea of making madeleines because I could not find the shell shaped molds typically designed for madeleines. I thought I would not be exactly baking madeleines if I didn't bake the cake in pans with shell-shaped depressions. My husband and I searched high and low for these distinctive shell-shaped baking pans in town but to no avail. I gave up. Last night, I bought two mini unconventional muffin pans to replace the shell-shaped baking pans and baked madeleines this late morning.

I used this madeleines recipe and the madeleines I baked today, despite their shape, turned out fantastic - spongy, soft and delicious. After lunch, my (already full) eldest nephew ate almost half of the madeleines I made and all the mini cakes were gone not long after I served them.

Below is the Madeleines' recipe version that I used today. I omitted salt and lemon zest stated in the original recipe because I didn't have any lemons in the fridge. Also, I didn't decorate my madeleines with icing sugar because I found my madeleines' final results were sweet enough. I mixed half of the cake batter with a little bit green tea powder and my green tea madeleines were well accepted by both kids and adults too.

My first trial on making madeleines.



  • 2 Eggs
  • 5ml Vanilla extract
  • 65gr Sugar
  • 60gr Cake flour
  • 55gr Unsalted butter
  • Icing sugar for decoration, as desired


  1. Preheat oven to 150 degree Celsius.
  2. Generously grease the madeleines pans with butter then dust them with flour evenly. Set aside.
  3. Melt butter and let it cool at room temperature. Set aside.
  4. In a mixing bowl, beat eggs and vanilla extract by using high speed electric mixer for 5 minutes until light.
  5. Beating the eggs constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale for another 5 minutes. 
  6. Gently fold flour into the egg mixture 1/3 at a time by using spatula.
  7. Fold melted butter into the cake batter by using spatula.
  8. Spoon the cake batter into the molds, but not too full.
  9. Bake madeleines for 15-20 minutes or until the cakes are golden.
  10. Release the madeleines from pans and dust them with icing sugar, as desired.
  11. Serve madeleines warm. They are best eaten on the day they're baked.

I think the key in making good Madeleines would be the egg and sugar mixture - we need to ensure that this mixture is thick enough before folding flour into it. Beating the eggs and sugar mixture at high speed for at least 10 minutes in total would be the safe bet.

Last but not least, I believe my Madeleines would look so much better had they been baked in the shell-shaped molds. In the meantime, I will keep on hunting for Madeleines pans.

P/S: If any of you know any baking supplies shops or supermarkets which sell Madeleines pans around Kuala Lumpur or Seremban area, please let me know! Thank you.


  1. I had some madeleines when a French colleague brought them from her hometown, very nice! Yours remind me of kuih bahulu. :)

    1. Haha! Yes, mine looks like bahulu cake of Malaysia because of the shape. I could not find the shell-shape baking pans for madeleines just yet. However, taste wise, I guess they are different. Bahulu has firmer skin and possesses drier and dense texture. Madeleines are soft, spongy and buttery. :-)

  2. sounds yummy and i'm a fan of green tea! so def a must try ^^

  3. Great try with the muffin pan as I see the lovely madeleines from the pic. I will wanna try out as I don't need to buy the mold and just like you, use my muffin pan.

    You bet it look spongy and yummy at the same time.

  4. Beautifully done....and yours are so pretty. Neat pan!

  5. I like the looks of these much better than the standard shells, lovely presentation. These do look to have that wonderful texture that we want in a madeleine. Instead of saying your first, I would say your success. Enjoy the rest of the weekend!

  6. It took me years to finally break down and buy a madeleine pan, but now that I have one I use it quite often. There is something I just love about a small bite of something lightly sweet and so delicate!

    1. Lucky you for finding a madeleine pan. It's so hard to find one in the place where I live now. :-)

  7. Gorgeous looking Madeleines! I guess I'm your newest follower :)

  8. These look lovely, I'll have to give this a try!

  9. These Madeleines look great for your first attempt that's wonderful.

  10. I’ve never tried to make madelines…don’t know why. Maybe also because I don’t have a madeline pan. Well actually I didn’t want to invest in one, since they are quite expensive. And what’s the point if you can only use it for madelines? So I like the idea of just putting it in a muffin pan, since that’s something I do have!

  11. I'm sure they are great even with a different shape! If you want the original french recipe and over all you want to know the legend of this soft cake you can find that on my blog, I did a post about that few days ago. It's really a nice story about the Duke of Lorreine and how a simple waitress save the dinner ;-)

  12. OH! I, too, have had medeleines on my list of sweets to make! I made mine with a maple sugar twist on them ... and I was fortunate to fine a traditional pan in a nearby cooking store. The pans ARE hard to find! Yours look wonderful!


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