Have been wanting to bake madeleines for some time but was put off by having to keep the batter in the fridge for at least overnight before baking. Not until I came across Anncoo's recipe under her "baked cakes" category that the the cake can be baked immediately after batter is ready for baking. The purpose of refrigerating the batter is to create a hump in the cake which I find not presentable.
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