Kueh Bahulu/Bolu or mini Asian sponge cake have a thin crunchy exterior with a spongy center when eaten once it is out of the oven. It loses that crunchy exterior when you let it sit for a while, especially in our tropical environment.
It must have been a distant cousin of the french madeleine. Both are mini cakes, baked in mini moulds but the difference will be the use of butter in madeleine while none in Kueh Bahulu. This resulted in a light sponge that is egg-y (in a good way) in taste and fragrance. It can be enjoyed dipped in coffee or tea, just like the madeleine.
100g cake flour
1/4 tsp baking powder
1/8 tsp salt
1/2 tsp vanilla extract
1 Tbsp cooking oil, to oil the bahulu mould
Steps to Bahulu:
- Preheat oven to 200 degrees Celsius.
- Using a pastry brush, carefully oil the bahulu mould with the cooking oil and place the mould into the oven to heat up with the oven.
- Sieve flour, baking powder and salt into a bowl and set aside.
- Whisk egg and sugar until pale and thick, approximately 5 minutes. Add vanilla extract and mix till incorporated.
- Fold the flour mixture into the egg mixture in 2 additions, until batter is uniform.
- Carefully remove the hot mould from the oven and fill the mould with batter using a spoon or a small ice cream scoop.
- Place the filled mould back into the oven and bake in the middle of the oven for 11 - 13 minutes or until the cake is golden brown in colour.
- Using a tooth pick or two, remove the cakes immediately onto a cooling rack.
- Then oil the mould and place it back into the oven for 3 minutes to heat up.
- After 3 minutes, remove the mould and fill it with the cake batter and bake it.
- Repeat the steps until all the batter is used up.
|Kueh Bahulu Mould|
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