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.

Prep Time 10

Bake / Cook Time 20

Total Time 30

Equipment

Twisted Crown

Baking Sheet (M)

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!