French Madeleines

I did succumb to buying a special baking tray for these madeleines. I had been trying to avoid it, but couldn't really see a way around it. So if any of my friends and neighbours ever want to borrow it, then please feel free!
The sponge mixture is made by mixing the eggs and sugar together until the mixture is thick. I always forget how long it takes to do this. It was probably about 10 mins in the mixer. The flour and melted butter is then added and folded in.
The recipe says to fill the moulds until the mixture is level with the top. I managed to overfill a couple of mine, but it didn't matter too much. One interesting thing was that while the first batch was cooking, the mixture seemed to thicken up a bit. While the first lot of cakes turned out well, the second batch had rather a funny bump on the top of some of the cakes where the mixture had risen too much. They tasted nice - the hint of lemon came through - but they were not outstanding. Apparently the french dip them in their tea. We  did try this, but it made them very soggy. We scored them 7.5. I think I might look around for other recipes to try using this tin, now that I have it. The shell shape is rather attractive.