Preheat oven to 180°C/350°F.
Grease madeleine tins with cooking spray.
In a bowl, combine all ingredients except chilli mayonnaise, stirring until just combined. Spoon into prepared tins so that the batter is even with the rims.
Bake for about 8-10 minutes or until cake springs back when lightly touched. Try not to overcook as they will be dry.
Remove from tin and cool on a wire rack.
Serve warm with chilli mayonnaise.
For gluten free, substitute the flour for gluten-free flour.
