Monday, March 7, 2011

Egg sponge cake (new way of Kuih Bahulu), 鸡蛋糕

Egg sponge cake (new way of Kuih Bahulu)


I got this idea making Kueh Bahulu in new way after I watched a TV food show talk about a traditional bakery shop in Penang selling those traditional of Chinese wedding cookies (Hei Peng) which includes kuih bahulu (egg sponge cake) 鸡蛋糕. This is one of my favourite childhood's cake. Since I don't have the traditional mould, I just bake it in muffin pan.







Egg sponge cake (new way of Kuih Bahulu)



To make sure a nice sponge cake, I beat the eggs +sugar using KA mixer for 30mins over low speed till thick and creamy. If follow traditional way of using hand to beat, i think my hands will be broken after beating, hahaha..

Egg sponge cake (new way of Kuih Bahulu)


Egg sponge cake (new way of Kuih Bahulu)




Egg sponge cake (new way of Kuih Bahulu)

Egg sponge cake (new way of Kuih Bahulu)
*makes 16 muffin size of cake
(recipe source: adapted from Jane's corner with minor changes)

5 large eggs, room temperature
150g caster sugar

170g cake flour
1tsp baking powder

2tbsp melted butter

Kuaci (Melon seed)

Method
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.
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.

Egg sponge cake (new way of Kuih Bahulu)


The additional of "kuaci" , made this cake so fragrant ! ! I'm going to take this with a cup of kopi "O" (black coffee), must be very yummy!


Egg sponge cake (new way of Kuih Bahulu)




Happy Baking !!

62 comments:

The Sweetylicious said...

is definitely a new and creative way of making it! look so soft and fluffy like the traditional ones. YUMMY! (:

The Sudden Cook said...

Such a simple recipe. Using the muffin pan was a nice touch!

鲸鱼蓝蓝蓝 said...

好漂亮哦,让人看了觉得很温暖:P

j3ss kitch3n said...

the texture is so light! i can imagine the softness!

Food, Fun and Life in the Charente said...

They look really yummy. Diane

AngieYHL said...

Sonia thanks of sharing,they looks so so good,yumm yumm. Iamgoing to make this real quick, "beh tahan liao"

wendyywy @ Table for 2..... or more said...

Kopi O satu!!!
Bauhulu dua!
kekeke

Jane Chew said...

looks great! I also like bahulu :)

Shirley @ Kokken69 said...

Nice fluffy sponge! I am not familiar with kuih bahulu but I bet this must have been nostalgic?

Ah Tze said...

Like the soft and fluffy texture!! Can I have some :D

Quay Po Cooks said...

Sonia, is this call "Kai Tan koh" in cantonese? If it is, when I was a little girl, my Mum used to bake this. This kuih bahulu of yours looks fluffy. Taking it with expresso will send me half way to paradise! hehe

Yat Maria said...

Hi Sonia,

I remember watching my late grandma making baulu & beating the eggs the traditional way...boy!! stamina she had indeed!! All her grandkids look forward to receiving her kuih baulu every Raya, esp yours truly!!

Love this post & how your baulu turn out :) Sweet

Coraine said...

Wah this is sooo old school =) Nice yeah!!!!

Pete said...

I love these especially fresh out from the oven!

hanushi said...

Yours look so cute, like madeleines with its hump...

neyeeloh said...

This is also one of my husband's favourite childhood cake. Tried making once, but failed... I hv difficulty taking out the kuih from the baking pan :(

Happy Flour said...

I love Kuih Bahulu, so soft and light. Mmmh....

Janine said...

It looks really soft - it's not a typo right? i've to beat the eggs and sugar for 30 minutes? Seems like quite a long time since I don't even knead my bread for that long :/

Elin said...

Great idea to use a muffin pan :) looks great Sonia...I love this new way egg sponge... simple and yet delicious :)

Min said...

So pretty, Sonia. Wondering if I can beat the egg using high speed so I don't need to beat for so long? Will make any difference?

simply.food said...

Looks very moist and tasty.

Sonia (Nasi Lemak Lover) said...

Janine and Min, yes, my advise to you to beat for 30mins over low speed as to get a fine texture 细密 .

daphne said...

How fluffy this looks! I love how u used it in a muffin size as well. So much patience to beat for 30 mins! must be worth it!

divya said...

What an amazing click, looks beautiful and yum!

cikmanggis said...

satu idea yang baik jika tiada acuan bahulu:)Cm pun tak sanggup nak pukul telur secara traditional...boleh pengsan ma hehe.

lena said...

it's a been a very long time since i last had this 'kai tan koh' ..good old time favourites!

Jo said...

Sonia, they look really good. The cakes actually reminds me of the ones I used to get from Petaling Street (not sure if it's still there). Haha you should patent this recipe.

Tina said...

Really very spongy...

Joelyn~幸福の起点 said...

beat 30mins......walau....even using hand mixer also TAK BOLEH TAHAN lo.....:)

Anncoo said...

Mmm...your egg sponge cake looks so good for my breakfast tomorrow. Please remember to keep one for me... :)

tigerfish said...

鸡蛋糕 is also my favorite! esp when still a little warm, just out from the oven ;) ...nice touch of kuaci...

Little Corner of Mine said...

Love the addition of kuaci!

pigpigscorner said...

I like the texture! and looks so cute with the little bump.

Small Small Baker said...

So beating the batter on low speed for 30 minutes must be the key to making good Kuih Bahulu! Very tempting, but I dunno my hand mixer will get overheated or not. ;)

cina.fong said...

I truly admire all mummies who can cook so well and make such fabulous meals for their family. One day I will do it, one day haha

now I just enjoy blogs such as these and learn in theory and let others do the cooking :)

苏联妈妈 said...

yes yes yes...nice to serve together with a cup of kopi o !

CaThY said...

Pretty little Kuih Bahulu. Looks so soft! Yummmy ;)

Honey Bee Sweets said...

I love popping those mini kuih bulu in my mouth, yum! Yours have very fine texture and I bet it's just as delicious as the traditional way of making it. :)

Jess @ Bakericious said...

I love the texture, looks soft and yummy.

Cheah said...

I like these too, looks so yummy .... yes, great with 'Kopi O'.

Jeannie said...

A couple of these is good enough for my lunch box:D There are plenty of coffee to wash down these delicious kuih! Looks so yummy indeed!

Juliana said...

Wow, your sponge cakes look light and so cute. Love the texture of it...and the melon seeds on it :-)

Angie's Recipes said...

Those mini sponge cakes look perfect!

Pushpa said...

Perfect and moist cakes.

Simply Life said...

I love that you baked these in muffin tins- they look perfect!

♥LOVE2COOK♥ said...

Hi dear Sonia...hru doing? Sorry for not visiting you lately as my notebook just returned! ;)

How things with your new home? All good I hope...

How's your Teka oven doing? Sure you have familiarised with it...

Mine is a Teka too..simply loved it ;)

This cake looks really delicious!

Lena Rashmin Raj said...

woww.. cake looks super soft... i loved the snap of ur basic sponge cake too...

Pam said...

they look incredibly delicious! It would be so great with a cup of coffee right now. Mmmmm!

Biren @ Roti n Rice said...

Looks great! I vaguely remember the taste of kuih bahulu as it has been such a long time since I last tasted it. Will try to attempt it as I did buy the mold on my most recent visit :)

Reeni said...

Your sponge cakes are so cute! And the texture looks wonderful. Would love one with a cup of tea!

Swee San said...

kueh neng koh :)

Angelic Heart~ said...

nice cake! and good idea to serve in cup size. feel hungry already...

ma'chiks said...

Hi, nice to know ur blog...copy ur boulu can rr, nice baulu u made.

Eva Aun said...

this is my 1st time visit yr blog...such a wonderful cooking skill you have, will try to bake this yummy cake tomorrow...

Desirable recipes said...

Hi, your blog is so nice and has lovely recipes. I definitely will try your recipes. From : desirable recipes

Anonymous said...

Hi, i baked this cake today..the result: looks almost the same like yours, but texture is not that spongy.I beat in the mixer for 30mins n i wonder what went wrong? MKM

beeean said...

I try to bake the cake today but the surface yurn out to be yery hard, not quite right. What went wrong ?

Jessie-CookingMoments said...

Hi Sonia, at last, I'm going to bake this very soon, before this CNY. If you still remember how to make this, I want to check with you when do I stop beating the egg+sugar mixture, ok coz I've just finished reading many version of recipes but at last, I recall that you've made this before & Jane is on holidays, so you are the best person to ask & it's safe, haha.

In short, do i beat the mixture till ribbon stage/soft peak?Many thanks

Sonia (Nasi Lemak Lover) said...

Jessie , yes, beat till ribbon stage and thick.

Jessie-CookingMoments said...

TQ,hope that my kuih bahulu will turn out nice

josephine chin said...

hi,when adding in butter is use wat to mix it?use wat way to mix it?the flour adding is use a spoon to mix?y when i mix it become soupy?the egg cannot be overbeat?when bear the egg is all the way using high speed?

Anonymous said...

Cik Sonia, anda sungguh bijak menggunakan idea membakar kuih bahulu dalam muffin mould.

Blog Widget by LinkWithin