Mini vanilla sponge cake, or kueh Bahulu, is one of my favourite low fat Chinese New Year goodies. It has no added fat unlike most of the CNY goodies do. This year I tried adding the superfine wholegrain flour to the recipe to make this light snack healthier with dietary fibre.
Yield: About 22 mini round cakes
Ingredients
2 eggs, room temperature
70g fine sugar
1/2 tsp vanilla essence
45g all purpose /cake flour
25g superfine wholegrain flour*
1/2 tsp rice flour
* can be replaced by AP/cake flour
2 粒蛋，室温
70g 细糖
1/2 tsp 香草精
45g 中/低筋面粉
25g 超细全麦粉*
1/2 tsp 粘米粉
*可由中/低筋面粉取代
Direction
1. Mix cake or all purpose flour, superfine wholegrain flour with rice flour in a bowl. Set aside.
将中/低筋面粉,超细全麦粉和粘米粉在碗中混均。待用。
2. Beat egg white in a clean and dry mixing bowl at medium speed till frothy.
Add in sugar in 3 batches, continue to beat till the whisk can draw a long meringue when lifted up.
3. Add in the egg yolks, one at a time, and beat at medium high speed till ribbon stage. The batter can leave an '8' trail that can stay for a few seconds. This process takes about 5 minutes to achieve.
4. Add in the vanilla essence.
5. Sift in the flour and mix well using a pair of whisks. Finally use a spatula to give a more thorough mixing.
Avoid over mixing.
6. You may use a batter dispenser to dispense the batter to the cake mould. Or, pour the batter into a piping bag fixed with a round nozzle for easy dispensing.
Or
7. Brush the mini cake mould with coconut oil or vegetable oil.
8. Pour the batter into the mini cake mould to about 4/5 full.
9. Place the cake mould at the lower rack of a preheated oven set at 180 degree Celsius for about 20 minutes or till the surface turns golden.
When the cake is cooked, the edge will shrink away from the wall of the cake mould.
10. Use a skewer to help you take out the mini sponge cakes.
You can return the SpongeCake to the oven to bake for an extra 5 to 8 minutes, with the bottoms facing up to get a crispier crust.
11. Allow the mini sponge cake to cool down before keeping in an air tight container :)
This post is shared and linked back to Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate: CNY at here.
Hi dear..thanks for sharing this awesome recipe! Will want to try them out! :)
ReplyDeleteCan I replace all-purpose flour or cake flour with the same amount if I don't wish to use wholemeal?
Hi, yes, you can use 70g of cake/all purpose flour in total, in place of cake flour and wholemeal flour.
DeleteHappy baking :)
Hi dear..thanks for sharing this awesome recipe! Will want to try them out! :)
ReplyDeleteCan I replace all-purpose flour or cake flour with the same amount if I don't wish to use wholemeal?
May I know where you get the mini cake mould. Thanks
ReplyDeleteHi, I bought the mould from Phoon Huat about a year or two ago :)
DeleteHi! My cake sticks on the mould, why is that so?
ReplyDeleteHi Alicia, oh oh, sad to hear this :( Owing to the high egg content of this recipe, the cake may stick to the mould if the mould was not properly greased. So you need to grease the mould very well to prevent this sticky problem from happening. If you are using an aluminum mould without non-stick coating, you can heat up your mould before adding the batter, this may also help in alleviating the problem.
DeleteHi NgaiLeng, thanks for the tips! I'll try again tonite! Yes, my mould is the aluminium type & i used olive oil to grease it (trying to make it healthier). I'll try your tips on the heating up of mould tonite! Thanks! Let you know how it turns out. 😃
DeleteThanks so much for the step by step guide.
ReplyDeleteHi Sharon, happy to share with you :)
DeleteHi Ngai Leng,
ReplyDeleteThanks for linking your post with us at Cook and Celebrate! Like your spongy and healthy kueh bahulu :)
Zoe
Thank you Zoe for dropping me this nice message :)
Delete