French Tart'S Classic Madeleines: Madelines: Little Fluted Cakes - cooking recipe

Ingredients

2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
125 g icing sugar (5 ozs powdered sugar)
100 g plain flour (4 ozs)
1/4 teaspoon baking powder
125 g butter, melted and cooled (5 ozs)
icing sugar, for sprinkling

Preparation

Preheat the oven to 190\u00b0C /375\u00b0F/ Gas mark 5. Grease and flour 24 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking.).
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny. It can take up to 10 to 15 minutes to achieve the right consistency - this is the key to successful Madeleines, so don't take short cuts with this stage!
Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold together. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.