Ube Madeleines

by Vivbakez
16 Madeleines
1 hr 20 min

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.

Recipe details
  • 16  Madeleines
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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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. 
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