Tuesday, 16 September 2014

Malaysian Egg Sponge Cake aka Kuih Bahulu

I love these little sponge cake with kopi-o (black malaysian coffee). Crispy on the outside, soft and fluffy on the inside. You can get these cakes from the local markets in Malaysia. They usually come baked in a flower shape but this would work in just about any kind of mould.  I have used little cupcake moulds, as well as little teddy moulds for my boys.

If you have friends coming over on short notice, this is the recipe to go to. This can be whipped up and out of the oven within 30mins. These are perfect as lunch box treats too!

(Makes approx 30 mini cupcakes)

4 eggs (room temperature)
200g caster sugar
Pinch of salt
1 teaspoon baking powder
180g plain flour, sifted
2 tablespoons of vegetable oil or you can use butter for more fragrance


Preheat the oven to 180 degrees Celsius.  Lightly grease with butter and dust with flour the moulds you are going to be using.

Crack the eggs in a mixing bowl, add in the sugar and salt. Whisk until mixture becomes light and fluffy.

Fold in the sifted flour and oil until it is well incorporated.

Scoop mixture into the greased and floured moulds (you can see that I went with the little teddy moulds here)

Bake for 20 minutes. Remove them from the mould immediately and let it cool on rack. 

Store in an air tight container.  Do not give to a friend to have on a 45 minute drive home, or she will end up consuming the lot prior to arriving home.... kidding kidding. These are incredibly addictive, and you will find yourself opening said air tight container more often than not. Enjoy!

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