Madeleines are small, shell-shaped French sponge cakes with a delicate buttery crumb, and this version has a pocket of fruit jam tucked inside each one. A short chill helps the batter bake up with the traditional rounded hump, while a light dusting of sugar keeps the cakes simple and ready to serve with tea or coffee.
Ingredients
- ½ cup (113 g) unsalted butter, plus a little extra for the pan
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour, plus 1 tablespoon (8 g) for the pan
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 2 tablespoons (30 ml) whole milk
- ⅓ cup (105 g) thick raspberry, apricot, or strawberry jam
- 1 tablespoon (8 g) powdered sugar, for serving
Instructions
- Melt the butter. Melt ½ cup (113 g) butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Let it cool until warm but not hot, about 10 minutes. Brush a 12-well madeleine pan generously with additional butter and dust it with 1 tablespoon (8 g) flour, tapping out the excess. Chill the prepared pan while you make the batter.
- Whisk the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar for about 2 minutes, until pale and slightly thickened. Whisk in the lemon zest and vanilla. There is no need to whip the mixture to a stiff ribbon; a little aeration is enough for a tender cake.
- Add the dry ingredients. In a separate bowl, stir together the flour, baking powder, and salt. Sift or sprinkle the mixture over the eggs and fold gently with a spatula just until no dry patches remain. Avoid beating the batter, which can make the cakes tough.
- Finish the batter. Fold in the warm melted butter in two additions, then fold in the milk. Scrape the bottom and sides of the bowl so the butter is evenly incorporated. Cover the bowl and refrigerate the batter for 1 hour. This rest firms the batter and helps the madeleines rise into a defined hump.
- Heat the oven and fill the pan. Near the end of chilling, heat the oven to 375°F (190°C). Spoon about 1 tablespoon of batter into each prepared well. Add ¾ teaspoon (about 5 g) jam to the center of each portion, keeping it away from the edges. Cover each with another teaspoon of batter, using just enough to conceal the jam; do not fill the wells to the rim.
- Bake. Bake for 9–11 minutes, until the edges are lightly golden and the centers spring back when gently touched. The cakes should release from the pan without looking wet or underbaked. If your pan has shallow wells, check at 8 minutes; oven and pan differences can affect the timing.
- Cool and serve. Let the madeleines sit in the pan for 2 minutes, then loosen them carefully with a small offset spatula or butter knife and transfer to a wire rack. Cool for at least 10 minutes, then dust with powdered sugar. They are especially good slightly warm, when the jam center is soft.
Tips
- Use thick jam. A spoonable preserve works better than a loose, runny jam, which may leak through the batter or make the cakes sticky. If yours is loose, simmer a small amount briefly until thick, then cool it completely before filling.
- Keep the butter warm, not hot. Very hot butter can scramble the eggs or deflate the batter. Let it cool while you prepare the other ingredients; it should still pour easily when folded in.
- Grease the pan carefully. Butter every ridge and dust the wells evenly with flour, including nonstick pans. Let the madeleines rest for 2 minutes after baking before turning them out, rather than leaving them in the pan until fully cool.
- Make the jam portion modest. Too much filling can stop the batter from sealing and cause leaks. Keep the jam in the middle, and cover it completely with batter before baking.
Serving Suggestions
Serve the madeleines plain or with a light dusting of powdered sugar alongside black tea, coffee, or hot chocolate. For a small dessert plate, add fresh berries and a spoonful of lightly whipped cream. They are best on the day they are baked, when the edges are still tender and the centers have not dried out.
Variations
Swap the raspberry jam for apricot, strawberry, cherry, or orange marmalade. Marmalade gives a pleasant bittersweet note, while smoother preserves make a tidier center. For a citrus variation, use orange zest instead of lemon zest. You can also fold 1 teaspoon of finely ground cardamom into the flour for gentle spice, or replace the vanilla with almond extract, using only ¼ teaspoon because its flavor is strong.
For plain madeleines, omit the jam and divide the batter among the wells, filling each about two-thirds full. If you do not have a madeleine pan, bake small spoonfuls in a greased mini-muffin pan; the cakes will taste similar but will not have the traditional shell shape or bake exactly the same way, so begin checking them after 8 minutes.
Storage and Reheating
Cool the cakes completely, then store them in an airtight container at room temperature for up to 2 days. Because they contain a jam filling, refrigerate them if your kitchen is warm or if you want to keep them beyond the day of baking; they keep refrigerated for up to 4 days. Refrigerate within 2 hours of baking and cooling. The texture will become firmer in the refrigerator, so let them stand at room temperature for 15–20 minutes before serving.
To refresh a madeleine, warm it in a 300°F (150°C) oven for 3–4 minutes, then cool briefly before eating; avoid overheating, which can dry out the crumb or make the jam very hot. For longer storage, freeze the cooled cakes in a sealed freezer-safe container for up to 2 months. Thaw at room temperature for about 1 hour, then warm briefly if desired. Do not leave them at room temperature for more than 2 hours after thawing.
Frequently Asked Questions
Why did my madeleines not form a hump?
The chilled batter and a fully preheated oven help create the rise, but a hump is not guaranteed with every pan or oven. Check that your baking powder is fresh, chill the batter for the full hour, and avoid opening the oven during the first 8 minutes.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 12 hours. The longer chill can give the cakes a more pronounced rise, but the batter will be firm; scoop it straight from the refrigerator and add a minute or two to the bake if needed.
Can I use salted butter?
Yes. Use the same amount, ½ cup (113 g), and omit the ¼ teaspoon salt in the batter. Salt levels vary between brands, so the result may be slightly more or less seasoned.
Why is the jam leaking out?
The filling may be too loose, too close to the edge, or too generous. Use thick, cooled jam, place a small amount in the center, and cover it completely with the top layer of batter. A little leakage is still edible, but the cakes may stick more firmly to the pan.
Do I need a madeleine pan?
A madeleine pan gives the cakes their familiar shell shape and crisp ridges. A mini-muffin pan is a workable substitute, but the cakes will be rounder and may need a different baking time; start checking them early.
Can I use gluten-free flour?
A cup-for-cup gluten-free baking blend that contains a binder is the most practical swap. The crumb may be a little more delicate, so let the cakes rest in the pan for 3 minutes before turning them out. Results vary by blend, and the batter may need a teaspoon or two of extra milk if it seems unusually stiff.
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