Singaporean-Malaysian🍰 Sweets & drinks

Traditional Bahulu Cake (No Baking Agent)

Name: Traditional Bahulu Cake (No Baking Agent)
Total time: 45 min
Cuisine: Singaporean-Malaysian
Ingredients: 1 cup eggs; 1 cup caster sugar; ~1 cup plain flour; ½ tsp vanilla essence; ~1-2 tbsp cooking oil

⏱ 45 min

A traditional Malaysian sweet cake made with just three basic ingredients and no baking agent. The secret lies in properly whipped eggs and pan-toasted flour, resulting in a light and fluffy texture with a crispy exterior and soft interior.

Adapted from a video by Che Nom

RAHSIA BAHULU TRADISI 3 BAHAN! Gebu, Lembut Tanpa Agen Penaik | Tips Turun Temurun

Watch on YouTube

Ingredients

eggsapproximately 7 eggs, measured in the same cup1 cup
caster sugarmeasured in the same cup as eggs, equal amount1 cup
plain flourapproximately half a package, toasted on stovetop before baking~1 cupest.
vanilla essenceoptional, use sparingly for subtle flavour½ tsp
cooking oilfor greasing molds~1-2 tbspest.

Steps

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1
Gather ingredients. Measure 1 cup of beaten eggs and 1 cup of caster sugar using the same cup. If using individual eggs, approximately 7 eggs will fill 1 cup.
2
Toast the flour in a dry pan over low heat without oil until fragrant, being careful not to burn it. This traditional step enhances flavour. Sift the toasted flour 2–3 times.
3
Pour the beaten eggs into a clean mixing bowl. Add caster sugar and beat with an electric mixer at medium speed until the mixture is pale, fluffy, and roughly tripled in volume.
4
Add 0.5 teaspoon of vanilla essence and continue beating at higher speed until the mixture becomes pale.
5
Switch to hand-folding method. Add the toasted flour in portions, gently folding it in using a wooden spoon or spatula by scraping from the bottom and folding over, to preserve the air.
6
Check the batter consistency. When it becomes thick and folds over itself, it should have the right texture. Adjust by adding a small amount of egg mixture if too thick, or a pinch of flour if too thin.
7
Preheat oven to 180–200°C (adjust for your oven). Preheat the bahulu molds for 30 minutes, then for another 15 minutes until the first batch is fully cooked.
8
Brush the preheated molds with cooking oil. Carefully spoon the batter into the molds until about three-quarters full.
9
Place the filled molds back into the oven and bake for 10–15 minutes. Do not open the oven door during baking, as this will cause the temperature to drop and affect the rise.
10
When the cake surface turns golden to light brown, remove the molds from the oven. Use a toothpick or chopstick to gently pry the cake out, ensuring it doesn't stick to the mold.
11
Let the cakes cool completely before storing in an airtight container. First attempts may not be perfect, but practice makes perfect.

Traditional Bahulu Cake (No Baking Agent)

Ingredients

Steps

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