French Pastry Cake Recipes

FRENCH BUTTER CAKES (MADELEINES)

French Butter Cakes (Madeleines) image

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories World Cuisine Recipes European French

Yield 12

Number Of Ingredients 8

Ingredients

2 eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

Steps:

Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g

FRENCH PASTRY CAKE

French Pastry Cake image

Make and share this French Pastry Cake recipe from Food.com.

Provided by Nunzios Daughter

Categories Dessert

Time 35m

Yield 24 peices, 24 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
2 cups sugar
2 cups flour
1 cup sour cream
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup cocoa powder
3/4 cup hot water
3 egg whites, beaten stiff
powdered sugar, for topping

Steps:

dissolve cocoa into hot water; let cool while you prepare other ingredients.
cream butter and sugar well.
add flour, sour cream, baking soda, salt and vanilla.
add cocoa mixture.
fold in egg whites.
pour into greased 9x13 pan.
bake at 350° dor 15 minutes.
lower oven to 325° nd bake for an additional 20 minutes or until tests clean.
when cool, sprinkle generously with powdered sugar.

Nutrition Facts : Calories 164.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 14.4, Sodium 90.4, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 2.2

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