Bring the egg to room temperature. Sift the ☆ ingredients together.
In a bowl, beat the egg, add the whole amount of the sugar and beat until the volume doubles. Do not overbeat.
Add the vanilla oil and the honey. Stir it each time. Once the honey is mixed in, add the sifted dry ingredients and mix until incorporated.
Add the vegetable oil in 3 batches. Mix up from the bottom with the whisk each time you add the oil.
When everything is evenly blended, pour it into the molds and let it rest for more than 1 hour.
Bake the batter from Step 5 in the 170℃ oven for 12-13 minutes. (Adjust the temperature and the cooking time according to your oven.)
When the baking is finished, drop it from about 10 cm above your work counter to prevent the cake from shrinking.
It's very fluffy.
This madeleine is made with 30 g of melted butter instead of vegetable oil. It has a rich taste. The melted butter should be hot when you add to the batter.
This is made without any oil. You can cut the calories way down. It's crispier and it is also delicious.
Story Behind this Recipe
I wanted to keep these madeleine easy, delicious and inexpensive.
It only uses 1 whole egg, so it whips up easily. Also, you don't need to whisk it until stiff, so it does not take so long to make. Do not over-beat the egg during Step 2. You can stir with a whisk from Step 2 to Step 4.