These dainty cakes are super addictive! A madeleine is a very small sponge cake with a distinct shell shape, from being baked in trays with shell-shaped depressions. They are buttery and light and get most of their volume from the air beaten into the eggs. I have made an ube flavoured variation here. Ube, also known as purple yam, is native to the Phillipines. Using the extract or powder lends a beautiful vibrant purple colour to bakes, and a lovely aroma and subtle taste. To make these madeleines extra fancy, I have also added a white chocolate coating which is done after the madeleines have baked and cooled. These pair perfectly with tea and are so easy to gobble up.
For the Madeleines
- 100g unsalted butter
- 2 large eggs at room temperature
- 100g granulated sugar
- 1 teaspoon ube extract
- 100g all-purpose flour, sifted
- 1/4 teaspoon baking powder
For the coating
- 1/4 tsp ube extract
- 50g white chocolate
- Melt the butter in a small pot over medium heat. Optionally, brown the butter by leaving it in the pot until you see it starts to turn into a brown colour. Make sure you keep a close eye on it and remove it from the heat once the brown specks form, as it can burn quickly. Browning the butter adds a nice dimension of flavour. Allow to cool.
- Add the eggs, sugar and ube extract to your stand mixer bowl fitted with a whisk attachment. Beat on high until the mixture has doubled in volume and is light and fluffy. This takes about 8-9 minutes. You will be able to draw ribbons with the batter once it is ready.
- Sift the flour, salt, and baking powder over your egg and sugar mixture. Fold the dry ingredients into the egg mixture and mix until just combined.
- Drizzle the butter into the batter and gently mix until just combined.
- Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well. Bake at 180C/350F 8-10 minutes. Remove from oven and allow to cool.
- To make the chocolate coating, microwave white chocolate (about 50g) with a few drops of ube extract until melted. Fill your clean madeleines tray with chocolate half-way. Gently place the madeleines back into the tray and freeze for about 15 minutes. Remove from freezer and remove the madeleines from the tray by gently pushing.