These Vanilla flavoured, buttery Classic French Madeleines are so light and fluffy to eat. Yet they take only 10 mins to bake. Dust them with a little brown sugar, which you can mix with a little cinnamon or your favourite spice for added flavour.
If you haven't made a French Madeleine recipe before, you'll find they are pretty easy to make. But you do need a Madeleine Tin to get the lovely shell shape on the back of these little Vanilla Sponge Cakes.
They only take about 10 mins to bake. We often have them during our mid morning coffee breaks.
You may also like to try these easy recipes that only use a couple of eggs. Such as this Easy Apple Cake that uses one dessert Apple. Or this Marmalade Cake that I'm sure Paddington Bear would approve of.
What you need to make this recipe.
- Butter - I've used unsalted. I prefer butter rather than margarine, because of the fat content which gives a really nice buttery flavour.
- Soft Brown Sugar - White Caster sugar is fine.
- Eggs - Medium sized - Always at room temperature
- Vanilla Extract - Learn how to make your own Vanilla Extract
- Wholemeal Self Raising Flour - White Self-raising flour is fine. But wholemeal flour gives a really nice wholesome nutty flavour to these Madeleines.
Note: Scroll down to find a full list of ingredients and quantities on the recipe card.
How to Make Madeleines
Preheat the oven to 180deg fan assisted. Brush a Madeleine Tin with a little melted butter. Followed by a light dusting of flour. Shake off any excess flour.
Leave to one side while you make the cake batter
Using an electric hand mixer. Whisk together the eggs, sugar and vanilla extract in a medium sized bowl, until the mixture is thick and creamy, and pale in colour. You should also be able to see a trail of the mixture in the mixing bowl. This mixing will take at least 5 – 6 mins.
Sift the flour over the top of the mixture. Including any wholemeal husks and pour the melted butter around the side of the mixture.
Using a large thin spatula or metal spoon. Carefully fold in the flour and butter. Taking care not to knock out any of the air.
Using a large spoon. Carefully and evenly fill each Madeleine section.
Bake in the centre of the oven for 10 mins. Or until baked and golden in colour. Take out of the oven and dust with soft brown sugar or caster sugar, while still warm, before turning out onto a wire rack to cool completely.
Baker's Notes
These little Vanilla sponge cakes are best eaten on the day they are made. But will keep well for a couple of days in an airtight container.
For a Cinnamon variation. Using a sieve, carefully dust with a little ground Cinnamon or a mix of Cinnamon and Sugar.
Classic French Madeleines
Equipment
- Madeleine Baking Tin
- Hand Mixer
INGREDIENTS
- A little melted butter to line the madeleine tin
- 55 g soft light brown sugar or white caster sugar
- 2 medium eggs room temperature
- 1 teaspoons vanilla extract
- 55 g wholemeal self raising flour or White Self Raising Flour
- 55 g unsalted butter melted and cooled
Instructions
- Preheat the oven to 180deg fan assisted. Brush the madeleine tin with a little melted butter. Followed by a light dusting of flour. Shake off any excess flour.
- Using an electric hand mixer. Whisk together the eggs, sugar and vanilla extract in a medium sized bowl, until the mixture is thick and creamy, and very pale in colour. You should also be able to see a trail of mixture in the bowl. This will take at least 5 – 6 mins.
- Sieve the flour over the top of the mixture. Including any wholemeal husks and pour the melted butter round the side of the mixture.
- Using a large thin spatula or metal spoon. Carefully fold in the flour and butter. Taking care not to knock out any of the air.
- Using a large spoon. Carefully and evenly fill each Madeleine section.
- Bake in the centre of the oven for 10 mins. Or until baked and golden in colour. Take out of the oven and dust with caster sugar while still warm, before turning out onto a wire rack to cool completely.
Caroline Stewart
These are so easy to make! I must confess I mistakenly used plain flour, but they rose and the end result was excellent. Next time I’ll try with the correct flour! A great recipe.
Lynn Hill
Thanks Caroline. I'm pleased to hear that you still had success using plain flour. That's good to know.
Brenda
I made these twice yesterday, they tasted delicious but my first effort and they were almost flat. The second batch was slightly better, I just need to try and knock the air out. However, I will make these again my grandson can’t get enough of them. Thank you for the recipe Lynn.
Lynn Hill
You're welcome Brenda. Take care not to knock all the air out when you add the flour.