Kuih bahulu — little egg cakes
Light little egg and vanilla cakes with golden baked edges.
Active time20 min
Cooking15 min
Total40 minResting : 10 min
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Ingredients
- 3 large eggs
- 1 tsp vanilla extract
- 1 and a quarter cups of wheat flour
- 3 tbsp sunflower oil
- ¼ tsp baking powder
- 1 cup of sugar
Preparation
Preheat the oven to 190 °C. Line small moulds with baking-paper liners. Beat the eggs in a mixing bowl with an electric mixer until light and foamy. Add the sugar and keep beating until dissolved and the mixture thickens.
3 large eggs1 cup of sugar- oven
- muffin moulds
- paper liners
- mixing bowl
- electric hand mixer
Sift the flour and baking powder together. Add the vanilla to the eggs, then gently fold in the dry ingredients with a spatula. Add the oil and mix just until smooth, keeping the mixture airy.
1 tsp vanilla extract1 and a quarter cups of wheat flour3 tbsp sunflower oil¼ tsp baking powder- fine sieve
- mixing bowl
- spatula
Fill the small moulds almost to the top. Bake for about 15 min, until golden at the edges and cooked in the centre. Remove with oven gloves and cool on a rack for 10 min before unmoulding.
- oven
- muffin moulds
- oven gloves
- wire rack
Allergens
- Eggs
- Gluten