Orange Madeleine (Cake)

Madeleine cakes are very famous and well-known as small fluffy sponge cakes with a shell-like shape that originally from northeastern France. To create the shell-like shape, a shell-shaped baking tray is needed. Aside from the traditional moulded pan, no special tools are required to make madeleines.

Apart from its distinctive shell-like shape, another iconic of the cake is their camel/ stand hump at the back of the cake, credit to baking powder. Another trick to ensure the stand hump, you’ll need to allow one hour for chilling the batter in the refrigerator.

This little tea cakes can be flavoured in a variety of ways, lemon, matcha, chocolate… They are all delicious but I like to introduce a good summer vibes flavour today which is Orange flavour! I prepared the cakes with fresh lemon zest to bring up the flavour and serve them unadorned, or you can give them a dusting of powdered sugar if you prefer sweeter flavour.

Ingredients: (Serves 27)

  • 100g Butter (melted)
  • 90g Sugar
  • 2 Large eggs
  • 1 Large orange
  • 20g Orange juice
  • 4g Baking powder
  • 120g Cake flour
  • Melted butter/ oil to brush the moles


  1. Grate the zest of the orange to a mixing bowl, add the eggs and sugars. Whisk well by hand with a hand mixer for 1-2 minutes.
  2. Added shifted cake flour and baking powder to the bowl and mix well.
  3. Pour the orange juice into the mixture and whisk until it is well mixed. Don’t over whisk it.
  4. Whisk the melted butter to the mixture and again, do no over mix it. Once it’s done, cover the bowl with a cling film and refrigerate for 1 hour.
  5. Preheat the oven to 170 degrees. Take the batter out from the refrigerator and stir until the batter is backed to running texture instead of .
  6. Preparing the madeleine tray by brushing each mole with melted butter/ oil, generally spoon the batter to the tray. Roughly fill up about 80% of each moles. Don’t spread the batter.
  7. Bake the cakes over 170 degrees for 15 minutes or until they are golden. Remove from the tray to the cooling rack once it’s done. Be careful, it is very hot! Serve warm or room temperature. If desired, garnish with a light dusting of powdered sugar. Enjoy.

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