1. Preheat oven to 200C/400F/Gas Mark 6. Grease two 12-hole (30ml) madeleine pans.
  2. Beat eggs and sifted sugars in small bowl with electric mixer until thick and creamy.
  3. Meanwhile, triple-sift flours; sift flour over egg mixture,. Pour combined butter and the water down side of bowl then fold ingredients together.
  4. Drop rounded tablespoons of mixture into each pan hole. Bake for about 10 minutes. Tap hot pan firmly on worktop to release Madeleine’s then turn, top side down, onto wire rack to cool. Serve dusted with sifted extra icing sugar.

Recipe from

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These pretty French sponge cakes are easy to make and go perfectly with a hot cuppa


2 eggs
2 tbsp caster sugar
2 tbsp icing sugar
35g (1oz) self-raising flour
35g (1oz) plain flour
75g 3oz) unsalted butter, melted
1 tbsp water
2 tbsp icing sugar, extra


Time: 15 mins
Serves: 24
Nutrition: n/a