I don't celebrate Easter but I did have Easter egg moulds given me by Sarah Jane. Thanks Sarah-Jane. So I made some madeleine 'egg' cakes. Each 'egg' deliciously golden.
They had also the humps without the use of baking powder. So I was very pleased. And they popped out of the moulds very easily without sticking at all. These are the lovely moulds Sarah-Jane had given me in 2 different sizes a few months ago. I used the smaller one. Do go to siliconemoulds.com for even more variety of silicone moulds.
I had buttered the moulds using my finger very lightly. The details of the design came out clear marking the cakes very prettily.As you can also see the cakes came out with a lovely sheen. It was beautiful!
I had gotten the recipe from All Recipes but the one thing that I did differently was regards to the butter. I clarified the butter by melting and heating it until the solids drop and begin to brown, I made beurre noisette. It added a lovely nutty flavour to the cakes and gave the cakes a lightly speckled look.
This is a short post. I am feeling very sleepy ^0^
The recipe ~ From All Recipes....copied and pasted ~
If you wish to do what I did just melt the butter until the solids drop and begin to brown. Turn off heat immediately and strain the clarified butter through a sieve before adding to the mixture.
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest
- 1/4 cup butter
- 1/3 cup granulated sugar for decoration
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Good night. ^0^