Sunday 19 January 2014

Mini Vanilla Sponge Cake (Kueh Bulu)

This cookie is one of the traditional snacks enjoyed by Singaporean and Malaysian Chinese during the lunar new year festive. It has a crispy crust and a soft centre. Using simple ingredients like eggs, sugar, flour and vanilla essence.

My mother used to make this mini vanilla sponge cake using a heavy brass cake mould with a lid about 40 years ago. She would bake the mini sponge cake over a charcoal stove. In order to bake the top, she would place a few amber hot charcoal over the brass lid. It was a tedious process. This baking method gave the sponge cake an unique charcoal frangrance.

Nowadays, these mini sponge cakes are either baked in oven or with an electric cake mould. With the help of an electric hand mixer and oven, the process has been largely simplified.

Yield:  about 25 to 28 mini round cake

2 eggs, room temperature
70g fine sugar 
1/2 tsp vanilla essence 
70g all purpose /cake flour
1/2 tsp rice flour

2  粒蛋,室温
70g 细糖
1/2 tsp 香草精
70g 中/低筋面粉
1/2 tsp 粘米粉

1. Mix cake or all purpose flour with rice flour in a bowl. Set aside.

2. Beat egg in a clean mixing bowl at medium speed till frothy (about 1 minute).

3. Add in fine sugar 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 或,

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 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 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 helps to keep the sponge cake crispy for a longer period.


  1. Hi, any substitute for rice flour?

    1. Hi Priscilla, you can omit the rice flour and use 72g of cake or all purpose flour in total :)

  2. Hi can i use top flour instead of cake flour? Would it be the same?

  3. Hi,
    i used a normal mould which i bought from phoon huat and the cake stick very badly on the moild despite the mould is being heated up n grease with oil :(
    Need to seek kind advice. how to avoid the the cake sticking to the mould.
    Thank you very much!

    1. Hi Kam, sorry to know your new aluminum cake mould has given sticky problem to you. Most of the recipes mentioned that you need to heat up the cake mould before adding the batter. When you grease the mould, you must ensure all the surface is well coated. And your cake mould must be well heated up. This is similar to frying an egg in a pan, if the pan is not hot enough the egg tends to stick to the pan. I hope I've given you the right advice ><

  4. hi, this looks much like kueh bahulu..thanks for sharing! can i know how long can we have it stored in container?

    1. Hi Diana, yes, this is locally known as kueh bahulu. Keeping in air-tight container with a sheet of kitchen paper towel to absorb moisture, it should be able to last for 2 weeks. It’s better to bake fresh and eat fresh :)


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