Ingredients
- 110 g (4 oz) self-raising flour
- 110 g (4 oz) caster sugar
- 2 eggs, size 3, beaten
- 110 g (4 oz) butter, melted
- orange, grated rind of 1 orange
- 7 g (¼ oz) cocoa
- icing sugar, to dust
Method
- Set the oven at Gas Mark 5, 375°F, 190°C. Chill the buttered tins while preparing the mixture.
- Sift the flour into a bowl. Stir in the sugar. Make a well in the centre and gradually beat in the eggs, followed by the cooled, melted butter.
- Divide the mixture into two. Stir the orange rind into one half and the cocoa into the other.
- Spoon into the buttered tins to fill two thirds full.
- Bake for 12 to 15 minutes until well risen and golden.
- Carefully turn out and cool on a wire rack. Lightly dust with icing sugar before serving.
Notes
Special madeleine tins, available from cook shops and stores, give the unique and most attractive shape of these essentially French sponge cakes. These little sponge cakes can also be cooked in paper bun cases, set in a bun tin as for fairy cakes. Store in an airtight tin and eat within 4 days.