Honey Orange Madeleines

It is common for many to bake the traditional Kueh Baulu, mini sponge cakes, for Chinese New Year. I thought I will share the recipe for these cute little buttery French cakes as they do look pretty with their scallop-shell shape. I have suggested dusting them with icing sugar. However, you can also drizzle with orange or lemon glaze if you want. I have also added grated orange zest in. You can use tartlet tins if you don’t have a madeleine mould

Preparation time:   15 minutes

Cooking time:   12 minutes

Serves: 8

125 g plain flour, plus extra for dusting

125 g caster sugar

125 g butter, melted and at room temperature

1 egg yolk

40 g honey

Grated zest of 1 orange

3 egg whites

Icing sugar, for dusting

butter for greasing

METHOD

1. Preheat oven to 220°C.
2. Grease madeleine moulds with butter and dust lightly with flour.
3. Combine the flour and sugar together in a bowl.
4. Beat butter, egg yolk, honey and grated orange zest together and keep aside.
5. In another bowl, whisk egg whites till stiff. Fold in the egg yolk mixture and then the flour mixture gently and evenly, using a whisk.
6. Spoon mixture into the prepared madeleine moulds.
7. Bake in oven for 12-15 minutes or until golden brown.
8. Cool it for 5 minutes in the moulds and then transfer to a wire rack.
9. Dust with icing sugar before serving.