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Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

Kuih Bahulu/bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

Kuih Bahulu is an egg sponge cake baked using a bahulu mold which is made from either brass or aluminum.
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Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert, Mini Cakes
Cuisine Southeast Asia
Servings 60 pieces
Calories 26 kcal

Equipment

  • 1 kuih bahulu mould (12-holed)

Ingredients
 
 

  • 4 eggs grade A/size: L
  • 125 g fine sugar
  • tsp fine salt
  • 125 g plain flour
  • 25 g cornstarch
  • 35 g melted butter

Instructions
 

  • Coat bahulu mould with oil, wipe out excess oil with kitchen towels. Preheat the mould in oven to 210°C/410°F. (Reminder: Coat only once with oil. )
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Beat eggs lightly, add in salt and sugar, beat until combined.
    Traditional Baked Egg Sponge Cakes
  • Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
    Traditional Baked Egg Sponge Cakes
  • Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
    Traditional Baked Egg Sponge Cakes
  • Combine plain flour and cornstarch, sift twice.
    Traditional Baked Egg Sponge Cakes
  • Sift flour into egg mixture in 3 batches, fold gently until well mixed with spatula. Add in melted butter gradually, fold gently until well mixed. (Reminder: Since the batter needs to be baked in 5 batches, it is important to prevent egg mixture from deflating, folding flour into egg mixture with spatula is better than using mixer.)
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Pour batter into piping bags.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Take out the preheated bahulu mould, continue to preheat oven to 210°C/410°F. Fill batter into the hot mould.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Bake in the preheated oven at 210°C/410°F for 8.5 to 9 minutes, until golden brown.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Clip the cut part of piping bag, push the remaining batter down together, then clip the piping bag and wait for the next batch. (Reminder: This will help preventing batter from deflating fast.)
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Remove the baked bahulu, continue to preheat oven to 210°C/410°F for the next batch.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Unmould and cool bahulu on wire rack.
  • Fill batter again into hot mould, prepare to bake the next batch. Repeat the steps, until all batter is used up.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

Video

Notes

This recipe yields 60 pieces of kuih bahulu. 
The nutritional value for reference is for 1 piece. 

Nutrition (per serving)

Calories: 26kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 12mgSodium: 13mgPotassium: 6mgFiber: 0.1gSugar: 2gVitamin A: 30IUCalcium: 2mgIron: 0.2mg
Keyword bahulu, kuih bahulu, kuih bahulu recipe, kuih baulu
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