Never read Proust, but I love making Madeleines, the little French sponge cakes.
This is my version of the recipe I found on line
I used only half the mixture to make approximately a dozen of them. If you do not have a Madeleine tin with the pretty shell pattern you can you a jam tart tin, these are shallower than a muffin tin, but alas you will not get the shell pattern but be assured madeleines taste just as nice!
Chocolate & Lime Madeleines
1 Egg
1 teaspoon of grated Lime zest
1 teaspoon of fresh Lime juice
62grms (2.5 ozs) Icing Sugar
40grms (1.5ozs) Self Raising Flour (all purpose)
10grms (0.5ozs) Cocoa Powder
62grms (2.5 ozs) Butter
Preheat oven 190 degrees C Gas 5
Grease the madeleine tin.
(Tip :: grease all over the tin so when the cake mixture rises slightly over the edge of the tin the little cakes will not stick and break when being removed from the moulds)
Melt the butter and set aside to cool
Sift the Flour and Cocoa Powder two or three times.
Beat the egg, lime juice and zest together for about 5 minutes, then beat in the icing sugar for about another 10 minutes. Fold in the flour and cocoa powder carefully then fold in the melted butter.
Spoon the batter into the prepared moulds and bake in the oven for 10 to 12 minutes.
When cooked gently loosen with a knife and place on a cooling rack and sprinkle with icing sugar.
Store in an airtight container.
(Tip :: with the leftover Lime juice and zest, put in to the freezer for another recipe)
