It’s Father’s Day and I can’t believe we are onto the last two weeks of the month of June. Summer is here and Minnesota is abloom in all its emerald green leafy goodness, with a canopy of shade trees lining the streets, gardens full of leaves and flowers, and lake season in full swing. Summer is the heyday for lakeside living. We went to the beach and splashed in the cool waters that had been frozen only five months ago, went walking along lakefront trails, got to see a lot of wildlife like native turtles swimming in the lakes side by side to us, and a paddling of young ducks following their mama. We enjoyed hours in the sun, so needed after the long winter and the long year indoors with the pandemic, and so far it has just been a great month to be outside and enjoy life and reconnecting with loved ones in real time now that the rate of vaccination is at a high level here in my home state. It’s so good to be living life again.
These days, my Papá is no longer living locally in Minnesota, so we have to celebrate his day from afar. It was my Papá’s idea to relocate our family to the United States and Minnesota. It sure was a hard change for me at the time, but now that I’m older, I can see the courage, effort, and perseverance it took for my Dad to carry out his vision for all of us. If today, I am living here in the Land of 10,000 Lakes and the home state of Snoopy, it is thanks to my Papá’s vision. I owe my love of stories, my experimenting with measurements and quantities and kitchen chemistry, and love of the outdoors and animals to him. I am so lucky to have a Dad who came to all my sporting events and competitions, played with me, made kites from scratch for my siblings and me, took us to the beach, told us fun bedtime stories, and always encouraged us to do our very best and contribute to the world. ¡Gracias, Papá! ¡Feliz Día!
To celebrate from afar, I made these funfetti madeleines, which are little tea cakes shaped like shells. They are so delicious and cute and they make for a fun treat for teatime or for snacking with a cup of coffee. In these days, when we don’t have large family gatherings or households, a madeleine can be the perfect solution for getting the delicious taste and texture of a cake in a miniature form. These madeleines are spongy, rich, buttery, and with the classic vanilla taste of a funfetti cake. They are easy to make and you can even prepare the batter ahead of time, storing it in the refrigerator for 2 hours or overnight, until you decide to bake them. That makes it so practical to have madeleines any time you want. Another plus? Their baking time is so much shorter than a regular cake. My photos here below show two different shapes of shells. One of them is the traditional elongated madeleine shape most typically used in French bakeries. The second batch of madeleines was made with an American pan, also shell-shaped, but the cavities are rounder and deeper. The baking time varies slightly due to this difference, so for a traditional pan, aim for 10-12 minutes in the oven, and if you prefer the American pan, aim for 12-15 minutes instead.
I hope you are having a great Sunday enjoying the summer weather wherever you are, and celebrating the men in your life who were strong, encouraging, respectful, and nurturing, whether they were fathers or uncles, grandparents or teachers. Happy Father’s Day!
Prep time: 20 min.
Chill time: 2 hours
Cook Time: 10-12 min.
Servings: Makes 24 cakes
- 12 tbsp unsalted butter
- 4 eggs
- 2 egg yolks
- ¾ cup sugar
- 1 tsp vanilla extract
- 1½ tsp vanilla powder
- 1½ cups all-purpose flour
- ¾ cup funfetti sprinkles
- 1 tsp baking powder
- ½ tsp kosher salt
- Place the butter in a small saucepan and melt on low heat. Set aside and allow to cool completely.
- Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, or in the bowl of a stand mixer with whisk attachment, beat the eggs and egg yolks until they take on a pale lemon color.
- Slowly add the sugar, sprinkling it gradually into the mix, and continue to beat on medium high for about 3 or 4 minutes, until the mixture is thick and pale in color, the consistency of a light mousse.
- Stir in the vanilla extract and vanilla powder.
- Using a spatula, gently fold the flour mixture into the egg mixture.
- Add the melted butter in two additions. Continue beating until the butter is fully incorporated.
- Remove the bowl from the stand mixer. Add the funfetti sprinkles add fold in with a spatula, not the whisk. Do not over-mix so they won’t melt into the batter.
- Transfer the batter to an airtight container and refrigerate for at least 2 hours. (If you’re making ahead, you can also refrigerate them overnight to bake the next day.)
- Preheat the oven to 375°F. Meanwhile, butter and flour two 12-cavity madeleine pans.
- When ready to bake, fill each madeleine cavity up to ¾ with the batter. You can use a small cookie scoop like I did, or a piping bag, or simply a pair of spoons to measure out the quantity. Try not to over-fill the cavities.
- If using a traditional madeleine pan, bake for 10-12 minutes, until the cakes have a little bump on the top and the top of the madeleines springs gently when pressed. You can also try testing with a toothpick for doneness. If you are using a different type of madeleine pan with cavities with more depth, bake for 12-15 minutes instead, or until a toothpick inserted in the center comes out clean, and the cakes have a solid bump on the top.
- Remove from the oven. Cool on a wire rack for 10 minutes.
- If desired, dip madeleines into melted white chocolate and sprinkle with additional funfetti on top for a decorative touch.
- Madeleines are at their best when fresh out of the oven, or within the same day, but you could always store them in an airtight container to extend their shelf life.
© 2021 Carol’s Baking Adventures