Madeleine Cakes

Light and fluffy, these little madeleines are best made in a madeleine tray, but they are just as tasty when baked in a cupcake tray.

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

Butter a 12 hole madeleine or cupcake tray and pre-heat the oven.
Put the flour and baking powder into a bowl, set aside.
Separate the egg into two bowls and beat the white until stiff.
Beat the sugar, a spoon at a time, into the egg white.
Add the lemon rind and melted butter to the yolk and beat well.
Fold this into the egg white with a metal spoon.
Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
Sieve the remaining flour into the bowl and fold it in with the spoon.
Spoon the mixture into the prepared madeleine or cupcake tray.
Bake for 8-10 minutes until golden.
Turn the cakes out onto a wire rack and leave to cool.