Two small French lemon butter sponge cakes with shell ridges, gently domed backs and crisp edges together form one dessert portion; no glaze or extra accompaniments.
3.5 tspButter
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13 gChicken eggs
13 gSugar
15 gFlour
0.9 gBaking Powder
0.6 gLemon zest
To tasteSalt
Melt all the butter gently, then use 2 g to brush every ridge of 2 standard nonstick metal madeleine cavities, each about 7 cm long with a capacity of about 35 ml. Keep the remaining 14 g melted butter for the batter and let it cool until just warm, not hot. Put the buttered pan in the refrigerator. A ridged madeleine pan is required for this recipe.
In a small narrow bowl whisk all the measured whole egg and sugar by hand for 4-5 minutes until thick, pale and falling from the whisk in a short ribbon. Sift all the flour and baking powder with a tiny pinch of salt into the egg mixture and fold gently until just combined. Fold in the reserved melted butter in two additions, followed by all the lemon zest; avoid beating out the air.
Cover the batter and refrigerate for 60 minutes so it is fully cold and slightly thickened. Keep the prepared pan cold too. During the final 15 minutes of chilling, heat a conventional oven to 200 °C with a rack in the middle.
Scrape all the cold batter equally into the 2 prepared cavities, filling them about 85 percent full. Put the cold pan straight into the hot oven and bake at 200 °C for 9-12 minutes until the edges are golden, the backs have small humps and the centers spring back lightly with no wet batter. Rest in the pan for 5 minutes, then gently lift both cakes onto a rack. Serve both warm as one dessert portion; icing sugar, glaze, fruit, cream and drinks are not included.