These tiny shell-shaped cakes have been around in France since the early 18th century. They originate from the Lorraine region of northern France. Their shape comes from the shell-shaped mould in which the batter is cooked, but why they are called madeleines is a mystery. They may have been named by Louis XV in 1755 after Madeleine Paulmier, pastry chef to his father-in-law, Stanislaw Leszczynski, King of Poland and Duke of Lorraine (being Polish myself, I quite like this idea ;-) ).

The special texture of a madeleine comes from the fine Genoise sponge from which it is made. The light intensity of Genoise comes from the way in which the eggs and sugar are whisked together over a gentle heat until they have tripled in volume. Only then is the flour - which is sifted three times to incorporate as much air as possible - folded in and finally, the butter, melted and cooled, is gently trickled down the side of the bowl and carefully stirred in. Madeleines should be cooked as soon as the mixture is ready.
Ingredients
For the basic madeleine mixture:
125g unsalted butter125g plain flour1 level tbsp cornflour4 eggs125g caster sugar1 tsp vanilla extract or orange flower water
For the variations:
strong black coffeecocoa powderdesiccated coconut lemon, orange or mix candied peel, finely choppedfinely chopped hazelnutsorange or lemon zesticing sugar, sifted, for dusting
Equipment:
Madeleine baking  tray (metal or silicone)

1. Preheat the oven to 190°C/375°F/Gas 5. Boil s...