The small, shell-shape of these sponge cakes is part of their appeal, so you’ll need a special baking pan for Madeleines. But if you butter your molds well, when you take the pan from the oven, turn it upside down and give it a sharp rap on the counter, the cakes will tumble out, ready for a shower of powdered sugar.
Makes 12.
6 tablespoons unsalted butter, plus 1 tablespoon for pan
¾ cup flour, plus more for pan
½ cup sugar
½ teaspoon baking powder
Pinch of salt
Zest of 1 lemon
2 eggs, beaten
½ teaspoon vanilla
1 teaspoon orange flower water, optional
Powdered sugar
Melt 6 tablespoons butter in saucepan over medium heat; set aside. In medium bowl, whisk together flour, sugar, baking powder, salt and lemon zest.
In small bowl, combine beaten eggs with vanilla and orange flower water, if using.
Stir egg mixture into dry ingredients until just blended.
Add melted butter and mix slowly but thoroughly until smooth.
Cover with plastic wrap and chill for at least 1 hour and up to a day.
Melt remaining 1 tablespoon of butter and, with a small brush, coat the inside of each mold with butter. Dust lightly with flour.
Preheat oven to 400 degrees. Place oven rack in middle position.
Fill each mold about half full with a generous spoonful of batter.
Bake for 10 to 11 minutes or until cake springs back when gently pressed with a finger.
Over a clean cloth, rap the edge of the pan to release the Madeleines. Dust with powdered sugar and serve immediately.