Lemon shaped Madeleine cakes


4 eggs

200 grams cake flour

1 teaspoon baking powder

160 grams butter

140 grams white sugar


1. Melt the butter in a double boiler, set aside


2. Crack the eggs in a mixing bowl, pour white sugar in the mixing bowl, mix until dissolved or melted


3. Sift cake flour and baking pour in the mixing bowl, mix until even


4. Pour the melted butter in the mixing bowl, mix until even


5. Cover the mixing bowl with plastic wrap, put the mixing bowl in the refrigerator to refrigerate for 1 hour


6. Take out the mixing bowl from the refrigerator, mix until even


7. Fill a pastry bag with the batter


8. Squeeze the batter in the Madeleine cake pan, until 4/5 full


9. Preheat the oven to 160 °C, put the cake pan in the oven, bake for 25 minutes, until golden


10. Take out the cake pan from the oven, remove Madeleine cakes from the cake pan, done