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Madeleine Sponge Cakes
L'ANTRO DELL'ALCHIMISTA
Description
Almond and vanilla extracts flavor the simple batter for these French butter sponge cakes, a traditional small cake from Commercy and Liverdun in the Lorraine region in northeastern France. Once prepared, the batter needs to rest in the refrigerator for two hours before baking in a madeleine pan, its molds resembling something akin to clams. For a bit of flourish, you can dip the tips in melted chocolate or spinkle the baked madeleines with powdered sugar.
Ingredients
Directions
- Sieve the flour with the baking powder.
- In a bowl, beat the eggs with the sugar until light and frothy.
- Add the flour mixture, butter, extracts, and a pinch of salt. Mix all the ingredients well until smooth.
NutritionView More
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Calories120Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol50mg17% |
Sodium115mg5% |
Potassium20mg1% |
Protein2g4% |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber0g0% |
Sugars8g16% |
Vitamin A4% |
Vitamin C |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.