Malay sponge cake

Sponge cake at Top Cantonese Restaurant

HK Sheung Wan 寶湖金宴 Treasure Lake Seafood Restaurant food Chinese Steamed Sponge Cake 馬拉糕 Mah Lai Goh Jan-2013

Malay sponge cake

Alternative names	Kuih Bahulu
Type	Sponge cake
Course	Dessert
Place of origin	Malaysia
Region or state	Southeast Asia
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Flour, eggs, sugar
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Malay sponge cake, also known as Kuih Bahulu, is a traditional Malaysian sponge cake that is popular in Southeast Asia. It is often enjoyed during festive occasions and celebrations, such as Hari Raya Aidilfitri and Chinese New Year.

Ingredients

The primary ingredients for Malay sponge cake include:

• Flour
• Eggs
• Sugar

Preparation

The preparation of Malay sponge cake involves beating the eggs and sugar until they become light and fluffy. The flour is then gently folded into the mixture to maintain the airy texture. The batter is poured into specially designed molds, often in the shape of flowers or fish, and baked until golden brown.

Cultural Significance

Malay sponge cake holds a special place in Malaysian culture. It is a symbol of hospitality and is often served to guests during important celebrations. The cake's light and airy texture makes it a favorite among both children and adults.

Variations

There are several variations of Malay sponge cake, including:

• Kuih Bahulu Cermai: Small, round cakes resembling berries.
• Kuih Bahulu Gulung: Rolled sponge cakes with a filling, often jam or kaya (coconut jam).

Related Pages

• Malaysian cuisine
• Sponge cake
• Hari Raya Aidilfitri
• Chinese New Year
• Kaya (coconut jam)

See Also

• List of Malaysian dishes
• List of cakes