Malay sponge cake

From WikiMD's Wellness Encyclopedia

Sponge cake at Top Cantonese Restaurant
Error creating thumbnail:
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 namesKuih Bahulu
TypeSponge cake
CourseDessert
Place of originMalaysia
Region or stateSoutheast Asia
Main ingredientsFlour, eggs, sugar


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[edit | edit source]

The primary ingredients for Malay sponge cake include:

Preparation[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

See Also[edit | edit source]

Contributors: Prab R. Tumpati, MD