Recipe

Bahulu - Traditional Malaysian Sponge Cake

Fluffy Delights: Bahulu - A Taste of Malaysian Sponge Cake Heaven

4.1 out of 5

Indulge in the delightful flavors of Bahulu, a traditional Malaysian sponge cake that is loved by locals and visitors alike. This light and airy cake is a staple in Malaysian cuisine and is often enjoyed during festive occasions and tea time gatherings.

Dessert› Bahulu

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

20 minutes

Cooking time

15-20 minutes

Total time

35-40 minutes

Yields

This recipe makes approximately 24 Bahulu cakes

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Dairy-free (if using oil instead of butter), Halal, Kosher (if using kosher-certified ingredients)

Allergens

Eggs, Wheat (gluten)

Not suitable for

Gluten-free (contains all-purpose flour), Vegan (contains eggs)

Ingredients

4 large eggs 4 large eggs
150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
1/2 teaspoon baking powder 1/2 teaspoon baking powder
1/4 teaspoon salt 1/4 teaspoon salt
1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Nutrition

Calories (kcal / KJ): 70 kcal / 293 KJ
Fat (total, saturated): 1g, 0.3g
Carbohydrates (total, sugars): 14g, 8g
Protein: 2g
Fiber: 0.3g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease the Bahulu molds with a little oil.
2.
In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3.
Sift the flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients into the batter until well combined.
4.
Add the pandan extract and vanilla extract to the batter and mix until evenly distributed.
5.
Pour the batter into the greased Bahulu molds, filling each mold about three-quarters full.
6.
Place the molds on a baking tray and bake in the preheated oven for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
7.
Remove the cakes from the molds and let them cool on a wire rack before serving.

Treat your ingredients with care...

Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better incorporation with the other ingredients.
Pandan extract — If you can't find pandan extract, you can substitute it with vanilla extract for a more traditional flavor.

Tips & Tricks

To achieve a fluffy texture, beat the eggs and sugar until they are light and airy.
Grease the Bahulu molds well to ensure easy removal of the cakes after baking.
Allow the cakes to cool completely before storing them in an airtight container to maintain their freshness.
Serve Bahulu with a cup of hot tea or coffee for a perfect pairing.
For a variation, you can add a sprinkle of sesame seeds on top of each cake before baking for added flavor and texture.

Serving advice

Serve Bahulu as a delightful snack or dessert during tea time gatherings or festive occasions. Arrange the cakes on a platter and garnish with a dusting of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal of Bahulu, serve them on a traditional Malaysian batik-patterned plate or a wooden serving board. The intricate patterns of the cakes will beautifully complement the cultural aesthetics.