This method of making sponge cake is fantastic. I must share with everyone, who like me, is never confident with sponge cakes. With just one recipe, i made several shapes and they are the best.
This is sort of yin and yang, not by choice, but i am glad it turned out this way. If you like the kuih bahulu to be soft crumb, do not heat the mould for too long before filling with batter and bake until just right. If you like hard crumb, heat the mould until very very hot, then pour in batter
The pattern side is light cos of the silicone madeliene mould.
100 gram vegetable oil
30 ml milk
¼ tsp salt
2 eggs, lightly beaten
150 gram sugar
150 gram all purpose flour
¼ tsp baking powder
Preheat oven to 35o f degree and grease the moulds except for the kuih bahulu moulds. it would have to be heated first in the oven, then grease.
Bring to a boil oil, milk and salt, stir until foamy.
Remove from the heat.
Stir in 2 beaten eggs when warm and stir until thicken.
In another bowl, beat eggs and sugar until fluffy and form ribbonlike trail.
Sift in flour and baking powder and fold gently.
Fold in oil mixture until combine, do not overmix.
Fill the moulds with batter to almost full, this batter will not rise that much, then bake until surface is golden brown. (Cooking time depends on the moulds you are using)