Gluten Free Madeleine Cakes

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

Makes 12

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.

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Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

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

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.