Madeleine - mini French butter cake

Lemon and Vanilla Madeleine 

[will make 18 large 3 inch Madeleines] 

3 large free range eggs
half cup caster sugar - 100 grams
1 cup Supreme Sponge cake flour - 130 grams - sifted
113 grams [4 oz] melted butter
1 tsp vanilla extract
1 tsp lemon oil or rind of one lemon

Green Tea Madeleine 

[will make 18 large 3 inch Madeleines] 

3 large free range eggs
100 grams caster sugar
1 cup Supreme Sponge cake flour - 130 grams - sifted
1 level tbsp of matcha - green tea powder
113 grams [4 oz] melted butter

Melt the butter and set aside
Whisk eggs and sugar until light in colour and fluffy
Add the vanilla and lemon oil and continue to whisk - omit this for Green tea flavour Madeleine 
Fold in the sifted flour [for green tea flavour - add 1 tbsp matcha to the flour prior to sifting]
Fold in the melted butter 

Turn on your oven to 180 C [375 F or gas mark 4] and use the second shelf from the bottom 
Butter and flour your Madeleine baking tin
3/4 fill each Madeleine mould with a spoon or use a piping bag or small ice cream scoop 

3/4 fill each Madeleine mould

Bake the Madeleines until the sides are slightly brown and the top is firm to touch for about 12 - 14 minutes - depending on your oven
Remove the Madeleines from the baking tin and serve with a cup of lovely English or Chinese tea

Lemon and Vanilla Madeleines - baked on the same day

Green tea Madeleines - baked the next day

Green tea Madeleines

Made from batter chilled over night

A display of Madeleines made from over night batter