7 Nov 2026
Spiced Madeleines bring festive plum cake flavours into a classic shell-shaped tea cake. Prepared using SwissBake® Egg-Based Plum Cake Mix, these delicate bakes feature a soft crumb, buttery finish, lightly caramelized edges, and the characteristic raised hump. Their compact shape and seasonal spice profile make them suitable for artisan bakeries, pâtisseries, café counters, festive gifting, tea-time assortments, and seasonal dessert selections.
7 Nov 2026
Batter Mixing: In a mixing bowl fitted with a whisk attachment, combine SwissBake® Egg-Based Plum Cake Mix, whole fresh eggs & water. Mix on slow speed for 1 minute until the dry mix is hydrated and no lumps remain. Increase to medium speed and mix for 2–3 minutes until the batter becomes smooth & uniform.
Butter Incorporation: Melt the unsalted butter and allow it to cool slightly before use. With the mixer running on slow speed, slowly stream the melted butter into the prepared batter. Continue mixing until the butter is completely blended and the batter becomes smooth, glossy & homogenous. The total batter yield will be approx. 460 grams
Batter Chilling: Transfer the batter into a bowl or piping bag, cover, and refrigerate for at least 1–2 hours, or overnight if required. Do not skip this chilling stage, as the temperature difference between the cold batter and the hot oven creates the rapid steam burst needed to form the tall signature hump on the back of each madeleine.
Pan Preparation: Thoroughly brush traditional shell-shaped madeleine moulds with melted butter and dust lightly with flour. Alternatively, use a commercial release spray for production ease. Proper mould preparation supports clean release and preserves the defined shell pattern after baking.
Depositing: Pipe or spoon the chilled batter into each madeleine mould cavity, filling each cavity approximately three-fourths full. Do not spread the batter flat, as the oven heat will naturally level the batter during baking.
Baking: Bake in a preheated convection oven or deck oven at 180°C for 10–12 minutes. The edges should turn golden and lightly caramelized, while the centre should puff into a distinct hump that springs back gently when touched.
Demoulding & Cooling: Immediately tap the pan onto the counter after baking and invert the hot madeleines onto a wire cooling rack. Allow the madeleines to cool completely with the fluted shell side facing up before packing or display.
