This is a very yummy cake - very fragrant and milky. The only deterring factor is that it requires several short shelf life ingredients like double cream & milk powder which can be quite wasteful to throw out the rest after 1 bake.
JAPANESE MILKY MADELEINES
What you need:
120g pastry flour (i use sponge flour)
20g corn flour
15g milk powder
1/2 tsp baking powder
1 tbsp hot water
100g unsalted butter
50g double (heavy) cream
1 tsp vanilla extract
140g eggs (approx. 3 big eggs)
Pinch of salt
150g Japanese sugar or castor sugar (I used 100g)
- Preheat oven to 170 degree celsius. Sift together the flours, milk powder and baking powder. Combine honey and hot water in a small bowl.
- Place butter, cream and vanilla in a bowl and heat over a double boiler until butter is melted. Set aside.
- In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix well.
- When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for about 1 minute. Add honey and mix well.
- Gently fold in flour, milk powder and baking powder mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
- Pipe/spoon batter into prepared baking cups. Bake for about 20-25 minutes until madeleines are light golden in colour. Cool on a wire rack.
Store in airtight container at room temp for up to 5 days or up to 1 month in the freezer. I made these when I had visitors over my place, so they were gone on the same day!Pretty meimei said she loved these madelines!