Madeleine Pan

This Silicone Madeleine Pan will turn out 12 perfect madeleines every time.

SiliconeZone bakeware is fantastic to use, non-stick, no need to grease, oven safe to 572 degrees F, dishwasher, microwave and freezer safe. It cooks evenly, and the flexible material means that the cakes just pop out onto your cooling rack.

Price : £9.99

Madeleine Recipe

This is a tried and tested recipe for madeleines, we used the silicone tray and the results were beautiful light fluffy cakes, that were just melt in the mouth!

Ingredients

113g unsalted butter - melt this and leave to cool while you are getting the other bits together!
140g Self Raising Flour
1/2 Tsp Baking Powder
Good Pinch of Salt
3 Large eggs at room temp
133 g granulated white sugar
1teaspoon of Vanilla Extract
Preheat the oven to 375 degrees F / 190 degrees C

Method

Melt the butter and allow it to cool.

Mix the flour, salt and baking powder

Beat the eggs and sugar with an electric mixer at a medium / high speed until the mix has tripled in volume - this will take about 5 minutes
Add the vanilla extract and beat it in.
Sift the flour gradually in to the egg mix, and using a rubber spatula, fold the flour in to the egg mix. Be careful not to overmix or the batter will deflate.
Whisk a small amount of the egg mix into the melted butter to lighten it, and then fold the butter mix in to the egg mix, in three additions.
Cover the mix and put it in the fridge for at least 30 minutes - it will become slightly firm ..
Drop a generous dessert spoon full of the mix in to each madeleine shape (if you are using a silicone mould - then no need to grease it). Don't flatten the mix down, you want the final result to be a little bit humped!
Bake for about 12 minutes, until the edges are golden brown, and the centre springs back to the touch.
Place on a wire tray to cool

These Madeleines are definitely best eaten on the day of baking, they are lovely dusted with icing sugar, and eaten like that , or on the side of mousse / custard, fruit desserts.