> From: Kathleen Ladesic <kathleenladesic@yahoo.com>
> Does anyone have any other recipes other than the traditional that can be
> made in a Madeleine pan? I've heard of using them for alternate batters
> but have been unsuccessful in my search.
I assume your are refrerring to the shell-shaped "french madeleine"
pans. (The English madeleine have a cylindrical shape).
Most recipes I see are for a genoise or sponge cake. But, many french
books actually use a pound cake batter for the madeleine. It works well, I
usually use the leftover batter I have from making smaller rum cakes.
However, this applies to genuine pound cake batter, i.e., that made with no
milk and no baking powder--leavened with eggs only.
For a twelve-cup bundt pan, I use Marion Cunningham's(Fannie Farmer
Cookbookbook) formula:
8 oz butter
1 2/3 cup sugar
5 large eggs
2 cups flour
1/2 teaspoon salt
1 Tablespoon ground ginger
Cream the butter and sugar, alternate eggs with dry ingredients and mix
well. Bake in a preheated 350 F oven.
Later,
Jazzbel