- Credit: Archant
Franck Pontais’ recipe for these soft, lemony sponge cakes created in in 1755 by Madeleine Paulmier.
150g caster sugar
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zest and juice of one lemon
1tsp baking powder
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100g melted unsalted butter
1.Beat the eggs with the sugar until thick and fluffy.
2. Add the lemon juice, zest and milk to the eggs and sugar.
3. Sift in the flour and baking powder and mix then add the butter at the end.
4. Leave to rest at room temperature for 15 minutes then pour into greased French madeleine tins (shell shaped).
5. Bake at 240C for five minutes and finish at 200C for another 10 minutes.
6. Remove from the moulds and allow to cool on a rack.
7. Serve while they are still warm.