These simple and delicious sponge cakes go perfectly with a nice cup of coffee.
  Serves:  24       Print   FavoriteLoading Add to My Favourites
  • 150 g (5 oz) plain flour
  • 125 g (4½ oz) caster sugar
  • 125 g (4½ oz) butter, room temperature cut into pieces
  • 2 eggs
  • 1 tsp baking powder
  • Grated zest of a lemon (optional)
  1. Place the butter in a bowl and beat until it is creamy.
  2. Slowly add the sugar while beating. Add the eggs one at a time, beating well between each egg.
  3. Slowly add the flour while beating, beating, beating. Keep beating while you add the baking powder and the lemon zest. You can stop beating now.
  4. If you are using a metal Madeleine mould you need to butter and flour the mould. Knock off any excess flour.
  5. Place about a teaspoon of batter into each cell of the mould. The cells should be about half full of batter.
  6. Bake at 200°C for 7 minutes before turning out onto a wire rack to cool.
Titli's Tips
If you want the traditional Madeleine shape then there is no substitute for a proper Madeleine mould. HOWEVER, you can still make the cakes in a bun tray and they’ll still be light, fluffy and delicious!

Opinions vary on the precise order to add the ingredients but in my experience it doesn’t really make a lot of difference.

You can also make these au nature or flavour them with fleur d’oranger (orange water) or vanilla flavouring.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 86 4%
Calories from Fat 41
Total Fat 4.6g 7%
Saturated Fat 2.8g 13%
Unsaturated Fat 1.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 10.1g 3%
Dietary Fibre 0.2g 0%
Sugars 5.2g
Protein 1.2g 2%
Cholesterol 24.8mgs 8%
Percent Daily Values based on a 2,000 calorie diet.