I chose to start my cooking blog by giving you the recipe of a delicious French sponge cake called Madeleine of Commercy. It has the form of a shell with a little bump on the top, which give its particularity. Madeleines are perfect with coffee or tea, and my kids love them for snacks.
Madeleines come from the Lorraine region, where the stepfather of Louis XV lived, and the royal court of Stanislas Leszczynski, ex-king of Poland, was in exile. It is said that at a reception, chef Stanislas, Duke of Lorraine resided in the principality of Commercy and quarreled with the pastry chef one night. He gave up his apron and left the dinner without dessert. A female servant, Madeleine, improvised fashioned cakes, the only ones she knew how to cook, and the Madeleine was born. The daughter of King Louis XV decided to give the name of the apprentice cook to the dessert.
You will need a Madeleine pan to make this recipe. You can find it easily in a store or online.
For this recipe, I recommend you to use some quality ingredients which make always all the difference.
- 3 organic eggs
- 2 tbsp honey
- 2 tbsp light brown sugar
- 3 tbsp white sugar
- 0.88 cup flour (4 oz or 3/4 cup + 2 tbsp)
- Zest of one untreated lemon (or 1 tsp of lemon extract)
- 1 tsp baking powder
- 6 1/2 tbsp butter (I like to use Plugra)
- A pinch of salt
- Preheat the oven at 430F.
- In a sauce pan or a microwave, melt the butter. Leave it to cool.
- Rap lemon zest from a lemon .
- In a bowl, break the eggs. Add all sugar and honey then whisk together until the mix creates a foam (you can use a mixer, or do it by hand)
- Add the sifted flour , baking powder, and salt to the mix. Mix well.
- Pour in the butter and the lemon zest (or lemon extract)
- Allow the batter to rest for 1/2 hour (optional)
- Fill the Madeleine molds 2/3 of the way (1 tbsp of batter in each mold) and bake at 430F for 4 minutes, then lower the oven temperature to 390F for 6 to 7 minutes (be careful during the last minute; they can burn very quickly around the edge).
- Remove them from mold as soon as removed from oven.
- You can store them in a airtight container for two to three days.