We’ve always adored Madeleines those iconic French cakes with their scalloped shells and buttery charm. Mary Berry our favorite baking icon brings her signature simplicity to this classic recipe making it accessible for home bakers like us.
Her version captures that perfect light texture and subtle flavor we crave. Whether you’re hosting a tea party or indulging in a sweet treat we’ll show you how to whip up these delights with ease.
Ingredients
In our Madeleine Cake Recipe Mary Berry, we gather high-quality ingredients that capture the essence of these classic French treats—known for their light, buttery texture and subtle flavors. Let’s list them out in the order we use them, with precise measurements and any necessary prep notes to ensure your baking success.
- Butter: 100g (4.4 ounces), unsalted and melted then cooled, as it forms the rich base that gives Madeleines their signature moist crumb.
- Caster sugar: 100g (3.5 ounces), fine-grained for easy dissolving and providing the perfect sweetness without overwhelming the delicate taste.
- Eggs: 2 large, at room temperature, beaten lightly to incorporate air and help achieve that iconic hump on the cakes.
- Self-raising flour: 100g (3.5 ounces), sifted to avoid lumps and ensure even rising for a fluffy result.
- Lemon zest: From 1 medium lemon, finely grated for a fresh, zesty aroma that elevates the flavor profile in Mary Berry’s simplified style.
- Vanilla extract: 1 teaspoon, pure for authentic depth, added to enhance the overall indulgence of these beloved cakes.
These ingredients make our recipe accessible yet true to tradition, allowing us to bake Madeleines that impress at any gathering.
Required Equipment
To perfectly execute Mary Berry’s Madeleine cake recipe, we need the right tools to ensure our bakes turn out with that signature scalloped shape and light texture. Gathering this equipment beforehand helps us streamline the process and achieve professional results at home.
Here’s a detailed list of the essential equipment, organized by category for ease:
- Madeleine Molds: These specialized pans with scalloped cavities are crucial for creating the iconic shell-like shape of Madeleines. We recommend non-stick molds in a standard 12-cavity size to prevent sticking and ensure even baking.
- Mixing Bowls: A set of at least two medium-sized stainless steel or glass bowls for combining ingredients. We use one for dry ingredients and another for wet, allowing for efficient mixing without cross-contamination.
- Whisk or Electric Mixer: A handheld whisk for manual blending or an electric mixer for speed. This tool helps us incorporate air into the batter, resulting in the fluffy rise that defines Mary Berry’s recipe.
- Measuring Cups and Spoons: Precise measuring tools for accurate quantities of ingredients like flour and sugar. We always opt for a set that includes both cups and spoons to maintain the recipe’s balance.
- Sieve: A fine-mesh sieve for sifting flour and other dry ingredients. This step ensures a smooth batter free of lumps, enhancing the cakes’ delicate crumb.
- Spatula: A flexible silicone spatula for gently folding in ingredients and scraping bowls. It’s ideal for maintaining the batter’s volume without deflating it.
- Oven and Baking Sheet: A reliable oven preheated to the exact temperature, paired with a baking sheet if needed for support. We suggest using an oven thermometer for accuracy, as consistent heat is key to golden, evenly baked Madeleines.
- Cooling Rack: A wire cooling rack to let the cakes cool evenly after baking. This prevents sogginess and helps preserve the buttery crispness on the edges.
By preparing these items, we set ourselves up for success in crafting Mary Berry’s timeless Madeleine cakes, ensuring every step from mixing to baking flows seamlessly.
Instructions
With our high-quality ingredients and essential tools at hand, we guide you through Mary Berry’s straightforward steps to bake perfect Madeleines that boast a light, buttery texture and distinctive scalloped shape.
Prepare the Batter
To start, we begin by combining the key ingredients to create a smooth, flavorful batter that captures the essence of Mary Berry’s recipe. Follow these steps for optimal results:
- In a large mixing bowl, whisk together 100 grams of caster sugar and 2 large eggs until the mixture turns pale and ribbons form, which takes about 3-4 minutes with an electric mixer. This step incorporates air for a lighter texture we all love in Madeleines.
- Gradually add 100 grams of unsalted melted butter, pouring it slowly while continuing to whisk, ensuring the mixture remains emulsified and glossy for that signature rich taste.
- Sift 100 grams of self-raising flour into the bowl to avoid lumps, then gently fold it in using a flexible spatula. Be careful not to overmix, as this preserves the batter’s airy quality.
- Stir in the zest of 1 lemon and 1 teaspoon of pure vanilla extract, infusing the batter with a fresh, aromatic citrus note that elevates the overall flavor profile.
Chill the Batter
Chilling is crucial for developing the iconic hump on our Madeleines, allowing the batter to rest and enhance its structure. Here’s how we do it:
- Transfer the prepared batter into the Madeleine molds, filling each cavity about two-thirds full to ensure even expansion during baking.
- Cover the molds with plastic wrap and refrigerate the batter for at least 1 hour, or ideally up to 2 hours. This rest period firms up the mixture, promising a tender, golden result with that delightful buttery aroma when baked.
Bake the Madeleines
We move to the baking stage where the magic happens, transforming our chilled batter into beautifully shaped cakes with a crisp exterior and soft interior. Preheat your oven to 220°C (425°F) for the best outcome.
- Once chilled, place the molds in the preheated oven and bake for 8-10 minutes, or until the Madeleines are golden brown and spring back when lightly pressed. Watch closely to prevent over-baking, as this ensures their light, fluffy texture.
- For consistent results, we recommend baking in batches if using a standard mold. The oven’s heat creates a quick rise, releasing a warm, buttery scent that signals success.
Cool and Unmold
After baking, we let the Madeleines cool gently to maintain their delicate form and prevent breakage, making them ready for serving or storage.
- Remove the molds from the oven and let them cool on a wire rack for 2-3 minutes, allowing the cakes to set while retaining their fresh, lemony fragrance.
- Carefully unmold the Madeleines by gently tapping the molds or using a small knife to ease them out, then transfer them to the cooling rack for another 5 minutes to cool completely. This step ensures they achieve the perfect crisp edges and soft centers we aim for in Mary Berry’s recipe.
Make-Ahead Instructions
One of the beauties of Mary Berry’s Madeleine recipe lies in its flexibility for preparation ahead of time. We often prepare these buttery treats in advance to save time and ensure they retain their signature light texture and scalloped shape. Below, we outline the key methods to make your baking process seamless while preserving the cakes’ delicate crisp edges and soft centers.
Preparing the Batter in Advance
To get a head start, we suggest mixing the batter up to 24 hours before baking. This not only enhances the flavors from ingredients like lemon zest and vanilla extract but also allows for that essential chilling period that creates the iconic hump on each Madeleine.
- Step 1: After whisking the eggs and caster sugar together as detailed in our previous steps, incorporate the melted unsalted butter, sifted self-raising flour, and flavorings until fully combined.
- Step 2: Transfer the batter into an airtight container or cover the mixing bowl tightly with plastic wrap.
- Step 3: Chill the batter in the refrigerator for at least 1 hour initially, then store it for up to 24 hours. We recommend stirring gently before portioning into the Madeleine molds to maintain consistency.
Baking and Storing the Madeleines
If you prefer to bake the Madeleines ahead, follow the full recipe up to the cooling stage. This approach works wonders for events, as the cakes can be stored without losing their appeal.
- Step 1: Once baked and cooled on the rack, place the Madeleines in a single layer in an airtight container.
- Step 2: For short-term storage, keep them at room temperature for up to 2 days. This preserves their rich buttery taste without sogginess.
- Step 3: For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. We advise wrapping them individually in plastic wrap before freezing to prevent freezer burn.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Store in a cool, dry place away from direct sunlight to maintain crispness. |
| Refrigeration | Up to 1 week | Allow them to come to room temperature before serving to restore texture. |
| Freezing | Up to 3 months | Thaw in the refrigerator overnight and refresh in a 350°F oven for 5 minutes for optimal flavor. |
By following these Make-Ahead Instructions for Mary Berry’s Madeleine recipe, we ensure your bakes are as effortless as they are delicious, ready to impress at any tea party or gathering. Always check for freshness before serving to enjoy the full sensory experience of these French delights.
Conclusion
We’ve loved sharing Mary Berry’s Madeleine recipe and how it brings a touch of French elegance to our kitchens. It’s rewarding to bake these buttery treats that turn out perfectly with a bit of care.
Now it’s your turn to whip up a batch and savor the results. We’re confident you’ll make them a staple for your tea times or special occasions.
Frequently Asked Questions
What are Madeleines?
Madeleines are classic French cakes with a distinctive scalloped shape and buttery flavor. They’re light, fluffy treats often enjoyed at tea parties or as a simple indulgence, made famous by bakers like Mary Berry for their easy preparation at home.
What ingredients are needed for Mary Berry’s Madeleine recipe?
Mary Berry’s recipe calls for unsalted melted butter, caster sugar, large eggs, self-raising flour, lemon zest, and pure vanilla extract. These high-quality ingredients ensure a light, buttery texture—measure them precisely for the best results, typically yielding about 12-24 cakes.
What equipment is required to bake Madeleines?
You’ll need Madeleine molds for the signature shape, mixing bowls, a whisk or electric mixer, measuring tools, a sieve, a flexible spatula, a reliable oven, and a cooling rack. This setup helps streamline the process and achieve professional-quality results at home.
How do I make Madeleines using Mary Berry’s recipe?
Start by whisking sugar and eggs, then add melted butter, sift in flour, and mix in lemon zest and vanilla. Chill the batter for the iconic hump, spoon into molds, and bake at 375°F for 10-12 minutes until golden. Cool on a rack for crisp edges and a soft center.
Can I prepare Madeleines ahead of time?
Yes, mix the batter up to 24 hours in advance to enhance flavors and texture—store it covered in the fridge. Bake as needed, and for baked Madeleines, keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage to maintain freshness.