Ever wondered why the shell-shaped cakes, madeleines, have been fascinating French people so badly, more than the palmiers (also known as elephant ears) like me? It could be the delicious taste or the hump of the sponge cakes, I guess. Eventually, I understand why the madeleine has gathered countless die-hard fans around the world until I made and tasted some fresh from oven the other day. To elevate and ensure the softest texture of the end products, I decided to use cake flour instead. The madeleines were extremely soft and fluffy inside and crispy around the edges, perfect for tea snacks. Best of all, you can make the batter in advance and entertain your family or guests within minutes. They will sure enjoy warm madeleines, fresh from oven.