Sponge cake & more madeleines

When I saw the sponge cake featured on Baking Mum's blog, I knew I had to try them soon. There were so many excellent reviews on the softness and they were very soft and fluffy indeed! I've got excellent feedback from my batch mates. There were however still a tad sweet for me, so I may further reduce the sugar to 80g on my next attempt. I've also used muffin tins to create the subsequent batches as they were too soft to hold the rose shape when removed from mould. I've reproduced Lee Lee's recipe below for ease of reference.





I've also attempted the madeleines once again, cutting down the sugar to 100g to suit my taste. For the chocolate variation, I've substituted 2 tbsp of Hershey's cocoa powder for 2 tbsp of flour. 1 tsp of orange flower water was added to both variation for additional flavour. Taste wise I think the chocolate-flavoured is inferior to the original one. Perhaps I should attempt a different brand of cocoa powder in future, maybe a non dutch-processed one. ;P


After experimenting with oven temperature, see how I managed to achieve the hump although it is a little distorted looking? Hee hee. The secret is to bake it at a high of 230C for 4 mins, followed by 200C for another 4 mins. Refrigerating the batter does make a difference. :)