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Classic Madeleine

Madeleine, a French mini patisserie sponge cake. This method is relatively easy, made of ingredients most households would commonly have. It's best eaten right out from the oven when it still holds crispy edges. Perfect with a cup of expresso!


  • Unsalted Butter 125g

  • 2 Large Fresh Eggs (room temperature)

  • Fresh Milk 10g

  • Sugar 100g

  • Japanese Pastry Flour 125g

  • Baking Powder 1 Tsp

  • Sea Salt 1/2 Tsp


  1. In a saucepan, melt butter and set aside to cool

  2. In a mixing bowl, sieve pastry flour, baking powder, salt, and gently whisk it to combine dry ingredients

  3. In another mixing bowl, add eggs, milk, sugar and beat until frothy to form wet ingredients

  4. Combine wet ingredients into dry ingredients and mix well with a spatula

  5. Add in melted butter in 2 batches, ensure to mixed well before adding the next batch

  6. Gently scoop batter into desired madeleine tin

  7. Once the batter is scooped into the tin, place it in the fridge for at least 3 hours or overnight

  8. Preheat oven at 200°C, using top and bottom heat mode

  9. Bake at 190°C for 13-15 minutes or until golden brown

  10. Bring it out from the oven, remove from the tin and cool it on a wire rack

  11. Serve immediately, ENJOY!


  • This recipe yields approx. 20 pieces of classic madeleine

  • Nishio Peacock is used as Japanese Pastry Flour, the product can be found at our shop, simply click "Order Form" to find out

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