The Madeleine: Our Snack Cake
Madeleine is a classic French tea cake made of butter, eggs, and flour. It is also one of our favorite desserts that we always have for snack food. After trying the Madeleine recipe for years, including taking a few pastry and baking classes, I am finally confident enough to share my Madeleine recipe tips.
Know your Ingredients
The most important lesson that I’ve learned from various cooking classes is to know your food, connect yourself to the source of your ingredients.
I’ve tried French butter such as Isigny and Lescure butter, and they are both delicious in different ways. Isigny has an extra buttery flavor. However, they are generally not easy to find in a regular supermarket in Barcelona, so I stopped chasing after using the real butter a while ago. Therefore, after searching for months! Kerrygold Pure Irish Unsalted Butter has become my family’s favorite after moving to Spain, the butter is purely raw from farm grass-fed cows and no pesticide sprayed grass or plants. Kerrygold is a high-end organic butter that has its rich unique flavor.
Japanese white sugar (jouhakutou)
Jouhakutou is the most popular and least expensive sugar you find in the Japanese supermarket. I’m a big fan of the Japanese diet. They use mostly fresh and unprocessed ingredients, with minimal refined foods and sugar. In addition, Taiwanese always have a complicated love affair with Japan, giving to the history and the relationship between the countries in modern-day. Nonetheless, Japanese sugar is thinner than most countries like Taiwan. The texture is moist compared to caster sugar.
The primary function of the baking powder is to moisten, releasing carbon dioxide to cause baked goods to rise; The most popular brand is Rumford, and preferably without aluminum packaging, it cost a bit more than the standard baking powder, but it will improve the flavor of your baked goods significantly.
Numerous types of lemons are cultivated worldwide. Though they seem to taste the same, they actually don’t feel quite the same as they do after mixing with sugar or water. The acidic and sweet levels may not always be equal as well.
Based the formula below, I have balanced lemon and milk equally with 10g. Go ahead and play around with the measure. In my family, we prefer 15g lemon juice and 5g milk, more lemon and less buttery flavor.
- Whole egg (room temperature) 55g
- White sugar 45g
- Butter (melt) 70g
- All-purpose flour 70g
- Baking powder 2g
- Milk 5g
- Lemon juice 15g
- Half lemon zested
- Mix half lemon zest with the white sugar, set aside.
- Mix milk with lemon juice, set aside.
- Melt butter over the pan, set aside to cool down.
- Brush the Madeleine tray with room temperature (Soft) butter and coat with a thin layer of flour. You can leave the tray inside the fridge first.
- Whisk egg first until light and then gradually add sugar. Continue beating until a thick and pale form.
- Add flour into the egg mixture, 1/3 at a time, and use specula to fold evenly.
- Add lemon zest and continue to fold gently.
- Add melted butter gradually, make sure the butter is room temperature, and add it at separate times.
- Cover and leave in the fridge to rest for 30 minutes.
- Preheat the oven 190 degrees. Carefully pour into Madeline tray and bake for 11 minutes. Turn the heat down to 170 degrees and bake for another 3 minutes.