Kuih bahulu (little Malaysian sponge cakes)
Golden mini sponges with a crisp edge and a soft, eggy middle, a Malaysian festival favourite.
- Time45 min
- LevelMedium
- Costabout £0.20 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Brush a 24 hole mini muffin or mini madeleine tin well with sunflower oil and put it in the oven for 5 minutes to get hot.
- 2
Whisk the eggs and sugar with an electric whisk on high for 8 to 10 minutes, until very thick, pale and it leaves a ribbon trail for 5 seconds.
10 min - 3
Whisk in the vanilla. Sift the flour and baking powder over the top and fold in gently with a spatula, keeping all the air in.
- 4
Take the hot tin out and spoon the batter in until about three quarters full. It should sizzle.
- 5
Bake for 12 to 15 minutes until puffed, golden and springy.
13 min - 6
Turn out onto a rack and cool. They are best the same day but keep 3 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
