Madeleine Cake

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Bouchon Bakery (The Thomas Keller Library)This cake can be served simply, with fresh fruit in season blueberries or strawberries in spring, peaches in the summer, apples and pears in the fall. Although it’s very delicate, it’s versatile.

  • Yield: 10 Servings 1 Quarter Sheet Cake


  • 1¼ cups + 1½ tablespoons (188 grams) All purpose flour
  • 1¼ teaspoons (6 grams) Baking powder
  • ¾ cup + ½ tablespoon (200 grams) Eggs
  • ¾ cup + 2½ tablespoons (180 grams) Granulated sugar
  • ¼ cup + 1½ tablespoons (112 grams) Glucose
  • 2.6 ounces (75 grams) Unsalted butter
  • 2 tablespoons + 1 teaspoon (38 grams) Whole milk
  • ¼ cup + 1 tablespoon (75 grams) Fresh lemon juice
  • Fresh fruit for garnishing
How to Make It
  1. Preheat the oven to 350°F (standard). Line the sheet pan with a Silpat or spray lightly with nonstick spray, line with parchment paper, and spray the parchment.
  2. Sift the flour and baking powder into a medium bowl.
  3. Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute. Increase the speed to medium and whip for about 5 minutes, until the mixture is thick and pale yellow. Scrape down the sides and bottom of the bowl, then whip on medium-high speed for 5 minutes, or until the mixture has thickened but is still light and aiiy. Remove the bowl from the mixer stand.
  4. Meanwhile, place the glucose and butter in a medium saucepan, set over medium heat, and whisk to combine as they melt. Remove from the heat and whisk in the milk, then pour into a bowl and let cool until just warm to the touch.
  5. Whisk about one-quarter of the egg mixture into the glucose mixture. Whisk in the lemon juice. Fold the dry ingredients into the remaining egg mixture in 2 additions. Fold in the glucose mixture one- quarter at a time, completely incorporating each addition before adding the next.
  6. Pour the batter into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for 22 to 24 minutes, until the top is golden brown, a skewer inserted in the center comes out clean, and the cake springs back when you touch it lightly. Set the cake on a cooling rack and cool completely.
  7. Place a piece of parchment paper on the back of a sheet pan. Run a knife around the edges to loosen the cake and invert it onto the parchment. Remove the Silpat or parchment from the top of the cake.
  8. Wrapped in a few layers of plastic wrap, the cake can be kept at room temperature for up to 4 hours, refrigerated for up to 3 days, or frozen for up to 2 weeks.
  9. If you will be cutting the cake into shapes, the cake should be frozen before cutting. If frozen, and not being cut into shapes, the cakes should be defrosted in the refrigerator still in the plastic wrap (this way, any condensation will form on the outside and not on the cake).

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