MADELEINES

THESE SMALL SHELL SHAPED SPONGE CAKES ARE LIGHT AS A FEATHER AND TRADITIONALLY SERVED WITH A CUP OF COFFEE OR TEA. EAT THESE FRESH ON THE DAY THEY ARE MADE. DO NOT FREEZE.

Makes 15-double for big crowd

1/4 cup unsalted butter, melted, plus extra melted butter for greasing

2 eggs

1/4 cup granulated  sugar

1/2 cup all purpose flour, plus extra for dusting

a few drops of orange flower water

confectioners  sugar for dusting

1. Preheat the oven to 375 F. Lightly grease a scalloped madeleine mould with a little melted butter, making sure all the indentations are greased well, so the cakes are released easily. Dust with a little flour, shake the tin, then tap out any excess

.

2. Put the eggs and sugar in a heatproof bowl set over a pan of hot water. Whisk until very thick and mousse like, and the mixture leaves a thick ribbon trail when the beaters are lifted away. Remove from the heat and continue whisking for 2 minutes.

3. Sift half the flour over the surface and fold in gently with a large metal spoon, then repeat with the remaining flour.

4. Gently fold in the cooled melted butter and the orange flower water.

5. Spoon into the moulds to just level with the top. Smooth level and bake for 10 minutes, or until firm nd pale golden.

6.Cool in the tin for few minutes, then turn out to cool on a wire rack.

7. Re-grease and flour the tins, then use up the remaining batter.

8. Serve witht the shell sides upward, dusted with confectioners sugar.

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