Madeleine cake

If only I could get my hands on one of these... Oh wait :)

3/4 c all-purpose flour

1/2 ts  double-acting baking powder

2 large eggs, at room temperature

100 g castor sugar

1 ts lemon zest (or 1/4c cocoa)

2 ts vanilla extract

170 g melted butter

1.  Sift flour and baking powder.

2.  Beat the  eggs and sugar together until they thicken and lighten in color 

3. Add in the lemon zest and vanilla. 

4.Using a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter. 

5. Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, perhaps longer–chilling helps the batter develop its characteristic crown

6. Preheat the oven to 200 degrees. I am using silicone mould, so i dont need to dust it flour or spray it with oil.

7. Bake large madeleines for 1o-15 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched. 

8. Pull the pan from the oven. The madelines should drop out easily.

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