French Sponge Cookies Food

MADELEINES

Steps:

• Sift flour: Sift the flour and baking powder into a bowl.
• Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).
• Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
• Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
• Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).
• Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).

FRENCH BUTTER CAKES (MADELEINES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
• Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

FRENCH SPONGE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 2 cookie sheets with vegetable cooking spray.
• Sift flour, baking powder and salt together.
• Beat egg yolks with extracts in a mixer bowl until pale and thick.
• In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
• Beat in sugar 1 T. at a time, until stiff and glossy.
• Gently fold egg yolks into egg whites.
• Fold in dry ingredients until just blended.
• Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets.
• Bake 10 minutes or until golden.
• Carefully transfer to wire racks to cool completely.

FRENCH BREAD, SPONGE METHOD DOUGH

Steps:

• Mix yeast or sourdough starter with water and 1 cup flour.
• Cover and let rise overnight.
• Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
• Knead, shape, and let rise until almost double.
• Bake in a 450 degree F oven for ~20 minutes.
• To acheive a better crust, preheat a shallow pan on bottom rack, and pour in 2 cups of water when you begin baking bread. This is one of the secrets to the desired crust on a French or Artisan bread.
• Enjoy!