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Loading...These bite-sized golden sponge cakes are a beloved teatime classic in Malaysia, traditionally baked in special fluted bahulu tins. With a paper-soft crumb and a lightly caramelized crust, they are pillowy, slightly sweet, and meant to be popped into your mouth in two bites. Enjoy them fresh with a cup of teh tarik or strong kopi.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield16 mini cakes (4 servings of 4 cakes)
Nutrition Facts
Per serving (estimated)
- 375 kcalCalories
- 10 gFat
- 5 gSaturated Fat
- 63 gCarbs
- 1 gFiber
- 36 gSugar
- 9 gProtein
- 95 mgSodium
- 65 mgPotassium
- 25 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 135 mcgVitamin A
Ingredients
For the batter
- 3 large eggs, room temperature
- 140 g caster sugar
- 1 tsp vanilla essence
- 140 g self-raising flour, sifted
- 1 tbsp corn flour
- 1/4 tsp fine salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 2 tbsp evaporated milk or thin coconut milk
For the tins
- 2 tbsp softened butter for greasing
- 1 tbsp plain flour for dusting the molds
Directions
- Preheat the oven to 180°C (350°F) with a rack in the middle position. Generously brush every cavity of a bahulu mold or mini fluted tartlet tin with softened butter, then dust with flour and tap out the excess.
- In a large, dry bowl, beat the eggs and caster sugar with an electric whisk on high speed for 8 to 10 minutes, until the mixture is very pale, thick, and has tripled in volume; the ribbon stage is essential for a springy crumb.
- Add the vanilla essence and whisk just to combine. Sift in the self-raising flour, corn flour, and salt, then gently fold with a spatula in three additions using a cutting and turning motion; stop as soon as no dry streaks remain.
- Stream the melted butter and evaporated milk around the edge of the bowl, then fold lightly through the batter until just incorporated; do not deflate the foam.
- Spoon or pipe the batter into each prepared mold cavity, filling about three-quarters full so the cakes have room to dome.
- Bake for 12 to 15 minutes, until the tops are deeply golden brown and a skewer inserted into the center comes out clean. Rotate the tin halfway through for even browning.
- Let the cakes rest in the tin for 2 minutes so the crust sets, then loosen gently with a small knife and turn out onto a wire rack to cool slightly.
- Serve warm or at room temperature the same day they are baked for the softest texture.
Cook’s Notes
- Eggs must be at room temperature and the bowl completely grease-free, or the batter will not whip to the right volume.
- Fold the flour in gently and quickly; overmixing is the most common reason for dense bahulu.
- If you do not have a traditional bahulu mold, a non-stick mini muffin tin works well; just grease and flour it very thoroughly.
- These cakes are at their fluffiest within a few hours of baking; store in a loosely covered container for up to 2 days and refresh in a 150°C oven for 3 minutes.
- For a fragrant variation, add 1 tbsp pandan juice with the vanilla for classic Malay green-hued bahulu.
