Know what’s on your plate
Madeleine cake
Calories & nutrition facts
prepacked
Nutrition facts
Per 100 g% DV- Calories 441 kcal —
- Protein 5.6 g 11%
- Carbohydrate 55 g 20%
- Fat 22 g 28%
- Saturated fat 2.8 g 14%
- Fibre 1.4 g 5%
- Sugars 28 g —
- Sodium 355 mg 15%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 28.5 µg 3%
- Vitamin D 0.33 µg 2%
- Vitamin K 26.1 µg 22%
- Thiamin (B1) 0.05 mg 5%
- Riboflavin (B2) 0.05 mg 4%
- Pantothenic acid (B5) 0.36 mg 7%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 66.4 µg 17%
- Vitamin B12 0.3 µg 13%
Minerals
- Calcium 19 mg 1%
- Iron 0.59 mg 3%
- Magnesium 9.8 mg 2%
- Phosphorus 150 mg 12%
- Potassium 83 mg 2%
- Zinc 0.39 mg 4%
- Copper 0.04 mg 4%
- Manganese 0.2 mg 9%
Similar foods
- Madeleine cake with chocolateprepacked447 kcal / 100 g
- Madeleine cake barsLotus424 kcal / 100 g
- Madeleine biscuitwith butter460 kcal / 100 g
- Chocolate cakeprepacked445 kcal / 100 g
- Almond financier cakeprepacked447 kcal / 100 g
- Chocolate muffinprepacked444 kcal / 100 g
- Pound cakeprepacked378 kcal / 100 g
- Butter pound cakeprepacked434 kcal / 100 g
- Marble cakeprepacked438 kcal / 100 g
- Yogurt cakeprepacked409 kcal / 100 g
Questions about Madeleine cake
What is a madeleine cake?
A madeleine is a small, light French sponge cake, traditionally baked in a shell-shaped mould. The batter is enriched with butter and often flavoured with lemon or vanilla.
How do you get the hump on a madeleine?
Chill the batter for at least an hour, then spoon it into a well-buttered, floured mould without spreading it to the edges. Bake in a hot oven, around 200 °C; the cold batter meeting the heat helps form the characteristic hump.
How long do madeleines take to bake?
Bake standard-sized madeleines at 200 °C for about 8–12 minutes, until the edges are golden and the centres spring back lightly. Smaller moulds may need less time, so start checking early.
How should you store madeleine cakes?
Once completely cool, keep madeleines in an airtight tin at room temperature and eat them within a few days; they are best on the day they are baked. Freeze them in a sealed bag for longer storage, then thaw at room temperature.
What do you eat with madeleines?
Madeleines go well with tea or coffee, and their buttery crumb also suits fruit, yoghurt or a little lemon curd. They are often served plain, or dusted with icing sugar.
Can you freeze madeleine cake batter?
Yes. Freeze the batter in a sealed container, thaw it overnight in the fridge, then stir gently and chill it before baking; cold batter helps the cakes rise into their familiar hump.
What is the difference between a madeleine cake and a madeleine biscuit?
A madeleine cake is a soft, airy sponge, while a madeleine biscuit is usually firmer and more biscuit-like. Their ingredients can overlap, but the texture and recipe proportions differ.
Are madeleines the same as financiers?
No. Both are small French cakes, but financiers are typically made with ground almonds and browned butter, giving them a denser, nuttier crumb; madeleines are usually lighter and shaped like shells.
Source: ANSES–Ciqual (France) 24632 · per 100 g · carbohydrate per EU label, fibre excluded
