Madeleines And Aynsley For Tuesday Cuppa Tea

Can you believe it's August tomorrow???That is amazing! But the weather here has certainly been summer...up to the high 80s for us...and that's warm for us! An added complication is my husband's Parkinson's Disease doesn't react well to heat...it's a stressor to his system which makes everything worse...so life has been interesting this week...so no fancy Tuesday Cuppa Tea...just sharing the last baking I did at the first of the week before the heat climbed...

I have a Madeleine French cookies pan that periodically I get out, and did so last Monday. So here was tea in the sunroom...when it wasn't too hot. We've had it up to the mid 90s in there, even with all the blinds down this week...

I found a new Aynsley, England recently in an unusual color...a really goldenrod yellow with a gorgeous pink rose in the cup interior...

I have had their corset shaped cups before...which is what this shape is called...and several with different exterior colors and rose interiors, but this is a new and striking color to me!

I believe the number is 2957, and it is unnamed as far as I can tell, and from the 1940s....very fun color! Quite a pop for a tea table!

I have been making Madeleines since I was a teenager...love their romantic look, and very easy to make, and they look so good!  I will give the recipe later in the post. I have them on a bone china saucer from Royal Victoria from the 1970s...

I think it's fun, because it is the same pattern as Shelley's Rose, Pansy and Forget-Me-Not...which isn't such a surprise as I explained in another blog post about pattern copying....

The recipe I used is from a smallish book titled The London Ritz Book Of  Afternoon Tea by Helen Simpson published in 1987...I picked it up at the Ritz as a souvenir after having tea there that year for my birthday....

I love the chapter title of the book which includes the Madeleines recipe...Foreign Cakes And Wicked Cakes...and says:

"Such cakes hold a frisson of wickedness to the English cook, as they glory in quantities of cream and chocolate and tooth-deep frosting. Sweet sirens of the cake world, they are as smooth and rich as film stars."

Little French sponge cakes Proust said were "richly sensual under it's severe religious folds"...well!

Ingredients

2 medium eggs

1/2 cup sugar

8 tbs or 1 stick unsalted butter, melted

finely grated rind of 1 lemon and juice of 1/2 lemon

1/2 cup self rising flour

Method

Preheat oven to 375 degrees

Lightly butter 2 madeleine tins.

Beat the egg yolks and sugar until thoroughly mixed but still bright yellow. Beat in the melted butter, lemon rind and juice, then sift the flour over the surface and fold in. Stir in egg whites with a fork; then beat them well into the mixture

Spoon a small amount of the mixture into each mould and bake in the center of the oven for 20 minutes. Cool slightly in the moulds before gently easing onto wire racks to cool completely.

Makes 24 madeleines

There you go!  Thanks for joining me and hope you are staying cool...we have a cooling trend, bringing us back to normal beginning tomorrow..hooray!

I am joining:

No Place Like Home

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden
Home Sweet Home

Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and I do read every one if I can find and can get to you to visit!  If you comment from Google+…it isn’t easy...so forgive me if I am not replying to comments you so kindly leave...I am trying!

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