Gluten Free Potato Flour Madeleine Cakes

Name: Gluten Free Potato Flour Madeleine Cakes
Ingredients: 50 g butter, unsalted; 50 g FREEE Potato Flour; 0.5 tsp FREEE Baking Powder; 1 egg; 50 g caster sugar; 1 tsp grated lemon rind; butter, for tray

Makes 12 cakes

Small, buttery, light and fluffy madeleine sponge cakes are traditionally made in a shell shaped baking tray. If necessary, bake the sponges thinly in a muffin tray.

0 Reviews / Write a review

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

50g butter, unsalted
50g FREEE Potato Flour
½ tsp FREEE Baking Powder
1 egg
50g caster sugar
1 tsp grated lemon rind
butter, for tray

Pre-heat the oven.
Generously rub butter around the inside of 12-hole madeleine tray.
Gently melt the butter and leave to cool
Put the flour and baking powder into a bowl and stir to combine.
Separate the egg into two bowls and beat the white until stiff.
Beat the sugar, a spoon at a time, into the egg white.
Finely grate the lemon rind into the yolk, add the cooled melted butter and beat well.
Fold this into the egg white with a metal spoon, using a cutting and folding action.
Sieve half the prepared flour into the bowl and mix roughly with the cutting and folding action.
Sieve the remaining flour into the bowl and fold it in with the spoon, taking care not to over mix.
Chill the mixture for 5 minutes.
Spoon the mixture into the prepared madeleine tray.
Bake for 8-10 minutes until golden.
Turn the cakes out onto a wire rack and leave to cool.