Malay sponge cake
Traditional Malaysian sponge cake
| [[File:|frameless|alt=]] | |
| 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[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]
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Contributors: Prab R. Tumpati, MD
