CookEat Recipe
Madeleine Au Rhum
A light rum sponge made with clarified butter, baked in one tin and cut into six pieces.
Method
Steps
Step 1
Whisk four whole eggs with four ounces of sugar briskly for about fifteen minutes until thick and aerated. Gently fold in four ounces of sifted flour and three tablespoons of rum for about one minute.
Step 2
Add two ounces of melted clarified butter and one saltspoon of baking powder and fold gently for about half a minute. Lightly butter one pastry tin and line its bottom with baking parchment, then pour in all the batter.
Step 3
Bake in a moderate oven for about twenty minutes, continuing as needed until the crumb is set, a skewer comes out without wet batter and the centre reaches 160°F. Turn out, remove the parchment, cut into six equal pieces, dust with a little icing sugar and serve.
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