Mandarine Sponge Cake | Just like a Madeleine
This mandarine sponge cake is delicately flavored with fresh mandarine zest and juice, offering a light, tender crumb inspired by classic French madeleines. Soft, airy, and elegant, it is the perfect dessert for afternoon tea, or any moment that calls for a refined yet simple bakery-style treat.
Let’s Bake Together – Be sure to SUBSCRIBE to receive new recipes directly in your inbox
Looking for some inspiration?… For more Recipes with Mandarines, click HERE! ; for more Recipes with Oranges, click HERE! ; for more Recipes with Lemon, click HERE! ; for more Blood Orange Recipes, click HERE! ; for more Citrus Recipes, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
~Recipe made in December 2025~
Mandarine Sponge Cake | Just like a Madeleine
This mandarine sponge cake is delicately flavored with fresh mandarine zest and juice, offering a light, tender crumb inspired by classic French madeleines. Soft, airy, and elegant, it is the perfect dessert for afternoon tea, or any moment that calls for a refined yet simple bakery-style treat.
Equipment
Ingredients
MANDARINE CAKE
- 4.41 oz (125 g) granulated sugar
- 4.41 oz (125 g) butter (Softened | At Room Temperature)
- 3 eggs (Large | At Room Temperature)
- 3 mandarine Zest (From 3 Mandarines)
- 3.53 oz (100 g) mandarine juice (From 3 Mandarines)
- 4.41 oz (125 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
MANDARINE GLAZE
- 3.53 oz (100 g) Mandarine juice (From 2 Mandarines)
- 2 Tbsp (15 g) powdered sugar
Instructions
- Line / prepare a bundt cake tin like you would usually do and set aside. NOTE: For this recipe, I used my Twisted Crown Mold from bon COOK placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 350℉/180℃.
MANDARINE CAKE PREPARATION
- In a mixing bowl, cream the butter and sugar together for 2 minutes on a Medium speed, until light and fluffy.4.41 oz granulated sugar, 4.41 oz butter
- Mix in the eggs until combined.3 eggs
- Mix in the mandarine zest and juice.3 mandarine Zest, 3.53 oz mandarine juice
- Combine the all-purpose flour and baking powder. NOTE: The curdled appearance is perfectly normal, it is settle when being baked.4.41 oz all-purpose flour, 1 Tbsp baking powder
- Pour your preparation into your prepared baking tin.
BAKE!
- Bake for 20 minutes at 350℉/180℃. (Every oven heats differently, monitor your cake from 18 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
MANDARINE GLAZE
- While the cake is in the oven, whisk the mandarine juice with the powdered sugar in a small bowl and set aside.3.53 oz Mandarine juice, 2 Tbsp powdered sugar
- When your Mandarine Sponge Cake is out of the oven, pour the glaze right away on the hot cake.
- Once the sponge cake has cooled down, flip it onto your serving plate to unmold. Dust with powdered sugar. Enjoy & Bon Appétit!
YouTube Video
Nutrition
Calories: 292kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 285mg | Potassium: 140mg | Fiber: 1g | Sugar: 24g | Vitamin A: 875IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
NOTE: For this Recipe I used my Blood Orange Cake by Laurent Mariotte ; if you have not tried it yet, you are in for a treat! Enjoy, ~Nessa
Ce gâteau moelleux à la mandarine, subtilement parfumé au zeste et au jus de mandarine, rappelle la Madeleine de par sa texture légère et fondante. Idéal pour le goûter ou en dessert, il est simple et gourmand ; une belle douceur de saison!
