How to Make Kuih Bahulu Recipe | Egg Sponge Cakes | 烤鸡蛋糕

Try this traditional Malay egg cake, a popular delicacy among Malaysians, most commonly prepared for Hari Raya and Chinese New Year. Traditionally, they were cooked over a charcoal fire with a lid covering and charcoal placed on the lid, which took a long time to make. But now, they can be baked in the oven, saving a lot of time and effort. These dainty, fluffy egg cakes are soft, light, and spongy on the inside while having a slightly crusty texture on the outside.
Note: I double up the ingredients in the video
( Make 18 pieces)
Dry ingredients:
70g cake flour
1 tbsp cornstarch
1/2 tsp baking powder
Pinch of salt
Wet ingredients:
3 eggs, grade c (room temperature)
120g sugar
1 tbsp oil
1/2 tsp vanilla essence
Method :
1) Preheat oven to 190c. Grease the bahulu mould with oil, preheat the mould in the oven until use.
2) Sieve together the cake flour, cornstarch and baking powder. Set aside.
3) In a mixing bowl add an egg and sugar. Beat the mixture till fluffy and pale in colour about 8 minutes.
4) Now add in the oil and vanilla, mix well combine. Then fold the flour gradually in the egg mixture. (Do not over mix)
5) Pour the batter into the preheated bahulu mould about 90% full. Baked for 8-10 minutes.
6) Keep an eye on the bahulu cake, to ensure it doesn’t burn. Once the top of the cake is browned, remove it from the oven.
7) Kuih bahulu best served on the same day they were make. Let it cool completely and store in an airtight container.
(Written recipe and method in the comment)
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