This recipe for Vintage Tea Room English Madeleines is a classic vintage recipe from the 1930’s and 1940’s.
A Delightful Old-Fashioned Tea Room Recipe
This recipe for Vintage Tea Room English Madeleines is a classic vintage recipe from the 1930’s and 1940’s.
You used to see these wee cakes in all the bakeries, as well as old-fashioned tea rooms. My grandmother used to love them, and always had one with her cup of tea.
English Madeleines differ from their French cousins, as they aren’t baked in a madeleine shell mould.
These dainty little sponge cakes are baked in dariole moulds, once cool the cakes are then brushed with warmed jam (usually seedless raspberry jam) before being coated with desiccated coconut.
The icing on these lovely little cakes is a glacé cherry which is popped on top, which makes them look so enticing and appetising.
These delectable old-fashioned cakes would be the perfect accompaniment for a traditional afternoon tea, with a pot of freshly brewed tea, assorted finger sandwiches and freshly baked scones with jam and cream.
Although I used vintage Tala dariole moulds from the 1950’s, you can still buy these moulds from most kitchenware shops, or online.
My recipe is adpated from a very old Be-Ro recipe book, where, they are originally called Coconut Sponge Shapes. They later morphed into Madaleines in the later Be-Ro books.
Regardless of their name, they are absolutley delectable, and they always bring a smile to people’s faces when they grace the tea time table.
I served these English Madeleines on Burleigh Green Prunus china, with Green Regal Peacock and Green Asiatic Pheasants.
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Culinary Notes
- The prep time includes decorating the Madeleines after baking.
- Seedless jam is best, any red jam such as raspberry or strawberry works well.
- If you want, you can use lemon curd, and put a yellow glace cherry on top – this makes a lovely change to fruit jam.
- The original BeRo recipe uses a fat-free Swiss Roll recipe, but I prefer a Victoria sandwich style sponge cake recipe, as they bake better in the moulds.
- If you cannot access dariole moulds, use ramekins instead.
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Recipe for Vintage Tea Room English Madeleines
Vintage Tea Room English Madeleines
Yield:
10
Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
This recipe for Vintage Tea Room English Madeleines is a classic vintage recipe from the 1930’s and 1940’s.
You used to see these wee cakes in all the bakeries, as well as old-fashioned tea rooms. My grandmother used to love them, and always had one with her cup of tea.
English Madeleines differ from their French cousins, as they aren’t baked in a madeleine shell mould.
These dainty little sponge cakes are baked in dariole moulds, once cool the cakes are then brushed with warmed jam (usually seedless raspberry jam) before being coated with desiccated coconut.
The icing on these lovely little cakes is a glacé cherry which is popped on top, which makes them look so enticing and appetising.
These delectable old-fashioned cakes would be the perfect accompaniment for a traditional afternoon tea, with a pot of freshly brewed tea, assorted finger sandwiches and freshly baked scones with jam and cream.
Although I used vintage Tala dariole moulds from the 1950’s, you can still buy these moulds from most kitchenware shops, or online.
My recipe is adpated from a very old Be-Ro recipe book, where, they are originally called Coconut Sponge Shapes. They later morphed into Madaleines in the later Be-Ro books.
Regardless of their name, they are absolutley delectable, and they always bring a smile to people’s faces when they grace the tea time table.
I served these English Madeleines on Burleigh Green Prunus china, with Green Regal Peacock and Green Asiatic Pheasants.
Ingredients
- Cakes:
- 115g unsalted butter, softened
- 115g caster sugar
- 115g self-raising flour
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Decoration:
- 115g seedless raspberry jam
- 75g desiccated coconut
- 4 to 5 glacé cherries, halved
Instructions
1. Preheat oven to 200C/180C Fan/400F/ Gas mark 6.
2. Cream the butter and sugar together until light and fluffy.
3. Add the flour, baking powder, eggs and vanilla extract to the creamed butter and sugar mixture.
4. Beat for 2 minutes with a handheld mixer until well combined.
5. Grease the moulds with melted butter, and divide the cake batter between the moulds.
6. Place the moulds on a baking tray and bake in the preheated oven for 8 to 10 minutes until well risen and golden brown.
7. Remove from the oven and allow to cool in the moulds for 5 minutes.
8. Remove carefully and transfer them to a cooling rack.
9. Once cooled, trim the bases if they are domed, so they sit flat. Put the desiccated coconut in a wide bowl.
10. Heat the jam until it is warm, then brush the jam over the sides and the tops of the madeleines.
11. Roll them in the desiccated coconut, and then top each madeleine with half a glacé cherry.
12. Serve with a pot of tea, sandwiches and scones as part of afternoon tea.
Notes
The prep time includes decorating the Madeleines after baking.
Seedless jam is best, any red jam such as raspberry or strawberry works well.
If you want, you can use lemon curd, and put a yellow glace cherry on top – this makes a lovely change to fruit jam.
The original BeRo recipe uses a fat-free Swiss Roll recipe, but I prefer a Victoria sandwich style sponge cake recipe, as they bake better in the moulds.
If you cannot access dariole moulds, use ramekins instead.
Nutrition Information
Yield 10
Serving Size 1
Amount Per Serving
Calories 252Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 202mgCarbohydrates 33gFiber 1gSugar 20gProtein 3g
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