Wednesday, November 07, 2007

Mini Egg Sponge Cakes

Mini sizes and cupcake sizes.

I love kuih bahulu (or as my mom called it kuih bahlu) and always wanted to make it but just didn't have enough push to really do it. Then, I saw this mini egg sponge cakes recipe from Hut of Cranberry's blog and according to her, it tasted just like kuih bahulu, so I guess that did it. All I needed was her pictures to convince me to get baking! So, I made it! I followed her sugar amount 80g and it turned out just nice, not too sweet and Evy ate 1.5 cupcake sizes and a few mini ones at one go.

Mini sizes.

I guess this little cupcakes is healthier since no butter or oil is used in the recipe. Or is it an illusion to seduce my mind to eat more? Especially when I baked it in the mini cupcake sizes, one is nothing at all, can't even get the satisfaction out of it. Need at least a handful, perhaps that's why Evy ate so much?

Soft and nice, not to say fragrant too!

So, if you like egg sponge cakes or kuih bahulu, do give this recipe a try! Just remember to beat your egg mixture until pale and thicker in consistency or when you write an 8 on the batter it will be visible for 10-15 seconds before adding in the flour. Notice that I used paper cups? Either this or grease your pan well. :)


Beachlover said...

hmmmm..look good and puffy..Must try one day.It's taste like japanese cake wt an-pan or wt kaya sell at road side?

Indonesia Eats said...

If you like sponge cake, I bet you will love bolu kukus (steamed sponge cake)

Big Boys Oven said...

Such lovely egg sponge cakes. Hope my god daughter is walking well and steady! lol!

Little Corner of Mine said...

I don't know the Japanese cake with kaya selling at road side leh. This is like the Malay cake made mainly with eggs. "chi tan kau" direct translation from Mandarin, "chicken cake".

I bet I would love it but I'm very lazy to steam my cake, have to keep watch all the time, therefore I haven't tried any steam cake yet. :P

Hahaha @ BBOven! She is walking well but not very steady yet, often time I will hear "boom" her butt falling on the floor sound.

East Meets West Kitchen said...

Looks yummy!

Anonymous said...

Wooo...I love kuih bahlu....and only have them during CNY! It's so light and fluffy, so nice with kopi or teh!

Anonymous said...

Hi, I'm a Malaysian staying in Ottawa, Canada.
Tried your green tea mochi, just love it.
Will try the satay after I'm back from Malaysia next year. Will go back and eat first.


SIG said...

They do look like kuih bahlu.

Little Corner of Mine said...

Thanks V! :)

Sure is good with a cup of coffee. :)

Hi Doreen,
Welcome to my blog! Yes, I love that green tea mochi too, so fragrant and soft, way better than the store-bought one. Okay, have fun shopping and eating in M'sia. Let me know if you like my satay if you do try it next year.

Yes they do! Singarishgirl, I'm waiting to see the picture(s) of yours next! :)

daphne said...

another recipe to try! hehe. i like the way the cake puffs up.. and anything without butter and oil.. i'm in!

SIG said...

Ah hahaha, don't pressure me. Don't know when I'm going to do it.

Anonymous said...

I like this! yummy!

Little Corner of Mine said...

Haha daphne,
Yes, it made it sounds healthier and less guilty...hahaha...

Ok...ok...singarishgirl. Just take your time, no pressure at all. :)

Thanks for dropping by mycookinghut! Hope to see you more! :P

Anh said...

Ching, these are lovely! The texture is just fantastic. I can't describe how much I love those.

Anonymous said...

Hi Ching,

I tried this recipe this afternoon for tea. Yummy! They really do taste like kuih bahulu! One thing, though - did urs wrinkle a little after cooling down? Mine looked really beautiful when i pulled them out from the oven but the tops wrinkled a little once theyre cooled!


Little Corner of Mine said...

Hi Anh,
Thanks. I love this cake too! :)

Hi Aquariusgal,
Glad you tried it and like it. :) Yes, my top also slightly wrinkle when cooled. I think you can see it from the picture which I sliced it open in half.

cocoa said...

looks good.. and i like egg sponge cake.. not sure if i can bake it with my old stupid oven.. will give it a try when i get back from my trip.

Cranberry said...

Hi ching, very lovely egg sponge cakes you ve baked. I will be baking some tonite as ds is craving for it:)

Little Corner of Mine said...

Hi Cocoa,
You should hint to your hubby it's time to change the oven. :P

Hi Cranberry,
Thanks for stopping by and sharing the recipe. I loved it! :)

gelato2005 said...


I was wondering if you used a lower oven baking temperature for the mini-size vs the regular sized cupcakes? Or did you use 200C as listed on Cranberry's site?



Little Corner of Mine said...

Hi Gelato,
I baked them in the same oven, same temp. but took the mini sized cupcakes perhaps 3-5 mins earlier (can't really recall) to check with toothpick. Also, if you see the top already brown, that's mean it's pretty much done for the mini ones.

Anonymous said...

Hi Ching
Need your advice here. I'm dying to try this kuih bahulu recipe using my newly bought mini tea cakes pan, hehehe. One question: do you have to do anything to 'maintain' the batter while the batch is baking in the oven? Also, must we cool the pan down before adding the next batter for the next batch?

Appreciate your advice and thanks in advance :-)

BTW, how much snow have u got this year in CO.? We've got a ton here in Utah....I'm so tired of the icy roads....


Little Corner of Mine said...

Hi Tatiana,
Check out the link below:

You actually don't cool down the pan, but have to heat the pan up to 400'F each time before you pour in the batter to bake. As for the batter, just don't stir it any more after you done mixing, if not it will deflate and the egg cake might not rise.

Just got some snow few days ago and now is still covering the ground. I just hate this cold weather, I want Summer to be here so that I can wear my t-shirt & short and out having fun. :P

Anonymous said...

Hi Ching
Thanks for the advice. Will check out the link as well.
And yes, I can't wait for the snow to melt too!


Little Corner of Mine said...

You're welcome Tatiana. :)

Anonymous said...

Hi Ching
Sorry to bug you; need your advice again. I made these yesterday and it really reminded me of kuih bahulu. It was soft and a little crispy (cui cui) at the top and edges, when they came out of the oven. I left them on the kitchen table for a couple of hours (uncovered) and they still tasted good. Then I put them into a airtight tupperware and then they became very dry and chewy... :(
Would you know what may have caused this? How do you store yours? I was guessing if it was the dry winter air that did this.
Appreciate any advice you may have. Thanks in advance.


Little Corner of Mine said...

Oh gosh Tatiana, I couldn't recall anymore. I have yet to make it again you see. I don't remember it turned very dry but I think it might turned a bit chewy (the top wrinkle when cool). I don't know what caused yours to turn dry when you store it in airtight container though. I only know mine can't leave it in the open because it will turn dry because of our dry air. I store mine in ziplock bag and airtight container. Sorry no help here!

Anonymous said...

I think my problem is the dry air (Utah air should be same as Colorado air hor?). Next time I will store like you - ziplock and then container. No more leaving it out for hours! Thanks for sharing your tip :-)


Little Corner of Mine said...

Are you in the mountain too? Or high elevation? If yes, never put any of your bakes, bread/cake/cookie, etc outside for hours. Only til it's cool down and quickly in air-tight container. Unless the cake is protected by a layer of icing/frosting, then it's fine to leave it outside, but once it's cut, then it needs cover.

Anonymous said...

Hi Ching
Thanks for the very timely reminder. I completely forgot about elevation (I'm at more than 4,500 ft...) and since I kept my cake dome and tupperwares, etc in the cupboard, I have conveniently forgot to keep the cake covered. Out of sight, out of mind...sigh... luckily u reminded me. I have to dig out my containers very soon before I ruin all my bakes.....

aiknhoon said...

Ching, I followed the recipe posted to make the cup cakes this afternoon. It didn't come out soft and spongy, but still tasted very good. I baked at 200 degree but it didn't seem to do anything after 10 mintues so I increased to 350. This may sound silly, but is 200 degree C or F?

Little Corner of Mine said...

Hi Hoon,
Is 200'C or 400'F. Try it again with the correct temp. Maybe it needs the high heat to raise the egg cake.

Anonymous said...

hi aunthy...
im looking for fat kueh resipi oh..last night i tried make huat kueh la..ending in dint huat huat sad..
can u email me ur resipi?thank ya,,,,