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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