Kuih Bahulu 鸡蛋糕 Egg Sponge Cake

Wondering what's Kuih Bahulu? Take a look at the picture HERE

It's a kind of traditional egg sponge cake, baked in cast iron moulds.

Thanks to SONIA, we can now bake Kuih Bahulu in muffin cups/pans!

I baked mine using cuppies and muffin pan.

the cake rose really nicely...

I filled each cup 95% full with batter..I love how the cakes rise high up!

It's soft and spongy plus really light!

slightly dry in texture, but it's supposed to be this way =)

I only beat the egg for about 15-20 minutes on low by handheld mixer.

Not to forget those baked in muffin pan...

Golden Brown~~~

How tempting....

My lovely Piglet is hungry again! HAHA!

and notice that these pictures are a bit brighter than usual? 

I've found a better spot in the house to take pictures,

next to my rubbish chute!

but the area is not dirty at all, I've sealed up the rubbish chute long ago to deny access to pests!!

Anyway...

I'm sure if you bake this, it will bring some childhood memories back to you! =)

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Kuih Bahulu 鸡蛋糕 Egg Sponge Cake

5 Large Eggs, Room Temperature
150g Caster Sugar
170g Cake Flour
1 tsp Baking Powder
2tbsp Melted Butter (I replaced with oil)

Kuaci (Melon seed)

1. Sift cake flour and baking powder, set aside.

2. Beat eggs and sugar over low speed in a mixer for 30mins or until the batter is thick and creamy (or you can write a letter "O" on the surface of batter and it should stay there for few seconds)

3. Add in melted butter spoon by spoon. (I used a spatula to fold in for this and flour)

4. Slowly add in flour mixture, also spoon by spoon until batter well combined.

5. Pre-heat oven at 180c and also heat muffin pan in the oven at the same time.

6. Remove muffin pan, brush butter on the bottom and side of each muffin mould.

7. Pour batter into muffin mould (about 80% full), bake for 20-25mins or until golden brown.

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Clear Water Sponge Cake 清水蛋糕

Whoah..it's been almost a year since I've baked cakes!

Bought some new muffin cups and decided to bake 清水蛋糕
Unforturnately, the cups that I've bought are kind of dirty, and had a weird smell.
So I threw it away  =(
I don't want everyone to get food poisoning!
Paper + money wasted!


But yeah...forget about the bad stuffs,
lets look @ the good ones!

Tea time~~

Soft and fluffy~

My man and I love to eat it on it's own..plain...

Another enjoyment for the day...

Try this recipe!

You will be glad =)

Clear Water Sponge Cake 清水蛋糕

(A)3 egg yolks
1 whole egg
50g corn oil 

(B) 50g low protein flour (cake/top flour) 

(C)3 egg whites   

(D)50g castor sugar
1g salt

1) Beat (A) till well mixed with an egg beater.

2) Sift in (B), mix well.

3) Whisk (C) till frothy, add (D) and beat till stiff peak.

4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix until well combined.
Scope batter into paper cups till 60% - 80% full.

5) Bake in preheated oven at 150C for about 18-20mins.

 

P.S: I baked mine for a longer time, as the surface of the cake was not golden @ 20 minutes.

Recipe Source:

Sulian MaMa 

& 

Cook.Bake.Love