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Gluten Free Potato Flour Madeleine Cakes
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About this recipe:
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.
Equipment:
12-hole madeleine tray, mixing bowl and electric beaters
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
Method:
200°C, Fan 180°C, 400°F, Gas 6
- 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.
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