Kuih Bahulu, Nyonya Egg Sponge Cake

traditional Kuih Bahulu, Nyonya Egg Sponge Cake recipe.
♦Eat immediately after baking, crusty on the outside and fluffy on the inside, full of childhood memories flavors. uses traditional simple ingredients, no baking powder, no butter, no essence, healthier and straightforward, every bite is full of egg fragrance. whipping egg meringue correctly is key to fluffy Kuih Bahulu, so the egg measurement, whipping method, timing, consistency are super important.

Servings: =23big / 27small pcs Kuih Bahulu=

64g All Purpose Flour

6g Corn Flour

1 Pandan Leaf

1g Salt

116g Eggs (about 2pcs Grade A Eggs)

65g Caster Sugar

1) In a baking pan, add all purpose flour, cornstarch mix well, cut in pandan leaf, bake in preheated oven 200c for 3min.

2) Sift immediately while hot, add salt, mix well, let cool completely.

3) Coat kuih bahulu moulds with oil generously, preheat mould in preheated oven 200c: 15min.

4) In another bowl, add eggs mix on medium high speed, add caster sugar in 3additions after every 30sec interval.

5) Continue beat till total beating 2min30sec, till pale, triple in volume, can draw figure 8 but mark diappear fast. See video links below for accurate consistency.

6) change to lowest speed beat for another 2min, till pale, smooth, can draw clear figure 8, thicker, slower ribonny motion

7) Total egg beating time: 4min30sec.

8) sift in flour mixture in 2additions. Fold gently till no dry flour visible. Do not overmix~

9) pipe in batter into hot mould, bake in Preheated Oven 200C: 12 to 13minutes. (Top Bottom Heat, No Fan Force, 4th Rack)

10) unmould with skewer while hot.

11) lightly greased (preheat mould till hot if too slow) before adding next batch's batter. Bake till finish.

»For detail mixing method and batter consistency, pls refer to Video recipe: youtu.be/jvLz2oqLhak

Servings: =23big / 27small pcs Kuih Bahulu=

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