These light sponge cakes make the perfect beach house-warming gift. Shaped like a perfect shell, I like to wrap them in clear cellophane bags and tie them with a colored ribbon before giving away.
Servings: 18 madeleines
Preheat the oven to 350 degrees F. Grease the Madeleine molds with pan spray then lightly coat with all-purpose flour.
In the bowl of an electric mixer fitted with the whip attachment, beat the eggs, sugar, lemon zest and vanilla on high speed for 3 minutes until thickened and yellow. Add the sifted cake flour and baking powder, and mix on low speed until combined. Remove bowl from mixer, and fold in the melted butter with a rubber spatula.
Fill each mold with the batter. Use a mini offset spatula to spread the batter out.
Bake for 8 to 10 minutes or until tops are set. Do not over bake.
Calories: 85kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 11mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 156IU | Calcium: 13mg | Iron: 1mg