Madeleines

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Melt cake butter gently.

Cool to lukewarm.

Brush mould cavities thoroughly with greasing butter and dust with dusting flour, tapping out excess. The plan assumes a twelve-cavity mould and separate batches; keep unused batter cold.

Whisk eggs and caster sugar for 3–4 minutes until thick and pale.

Sift in cake flour and baking powder and fold gently. Fold in melted cake butter, lemon zest, vanilla and milk. Cover.

Refrigerate batter for at least 1 hour in total; chill the prepared mould too if possible.

Heat the oven to 190°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 190°C fan.

Continue chilling batter until at least 1 hour has elapsed.

Fill mould cavities about three-quarters full, without spreading batter flat. Keep remaining batter refrigerated.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 210°C conventional / 190°C fan for 8–11 minutes until golden at the edges and springy in the centres.

Take the bake out of the oven and set it on a heatproof surface.

Leave cakes in the mould for 1 minute.

Tap cakes onto a rack.

Allow the mould to cool enough for cleaning; the cakes cool on their rack.

Wash and dry the mould, grease and dust again with the listed handling ingredients, then fill with remaining cold batter.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake for 8–11 minutes until golden and springy. Add further batches when using a smaller mould.

Take the bake out of the oven and set it on a heatproof surface.

Rest for 1 minute.

Tap onto a rack.

Cool on the rack for about 20 minutes; these are best eaten freshly baked.