One of the first things I learned to make at Restaurant Daniel was a madeleine, and I fell for the buttery, citrusy flavor. I wanted to find a way to use the little cake as part of a plated dessert, without making the classic seashell form. So I worked on the recipe, adapting it until I captured the texture and flavor of a fresh-baked madeleine in a sponge cake baked in a sheet pan.
Recipe information
Yield
makes one 9 x 12-inch sheet cake (or one 8-inch round)
Ingredients
Preparation
Step 1
Heat the oven to 400°F or 375°F on convection. Line a 9 x 12-inch rimmed baking sheet with a Silpat or parchment and spray it lightly with cooking spray.
Step 2
Whisk the flour, salt, and baking powder together.
Step 3
Put the sugar, zest, and eggs in the bowl of a standing mixer fitted with the paddle and beat at medium-high speed until light and fluffy. Add the milk and beat to combine. Scrape down the sides of the bowl. Add the dry ingredients and mix until smooth. Add the lemon juice, butter, and honey one by one, mixing until combined and scraping the bowl after each addition. Beat at high speed until the batter is light.
Step 4
Spread the batter evenly into the baking pan. Bake until the cake just starts to color, 6 to 10 minutes, rotating the pan halfway through baking.
Step 5
Let cool.
