Mini vanilla sponge cake, or kueh Bahulu, is one of my favourite low fat Chinese New Year goodies. It has no added fat unlike most of the CNY goodies do. This year I tried adding the superfine wholegrain flour to the recipe to make this light snack healthier with dietary fibre.
Yield: About 22 mini round cakes
2 eggs, room temperature
70g fine sugar
1/2 tsp vanilla essence
45g all purpose /cake flour
25g superfine wholegrain flour*
1/2 tsp rice flour
* can be replaced by AP/cake flour
1/2 tsp 香草精
1/2 tsp 粘米粉
1. Mix cake or all purpose flour, superfine wholegrain flour with rice flour in a bowl. Set aside.
2. Beat egg white in a clean and dry mixing bowl at medium speed till frothy.
Add in sugar in 3 batches, continue to beat till the whisk can draw a long meringue when lifted up.
3. Add in the egg yolks, one at a time, and beat at medium high speed till ribbon stage. The batter can leave an '8' trail that can stay for a few seconds. This process takes about 5 minutes to achieve.
4. Add in the vanilla essence.
5. Sift in the flour and mix well using a pair of whisks. Finally use a spatula to give a more thorough mixing.
Avoid over mixing.
6. You may use a batter dispenser to dispense the batter to the cake mould. Or, pour the batter into a piping bag fixed with a round nozzle for easy dispensing.
7. Brush the mini cake mould with coconut oil or vegetable oil.
8. Pour the batter into the mini cake mould to about 4/5 full.
9. Place the cake mould at the lower rack of a preheated oven set at 180 degree Celsius for about 20 minutes or till the surface turns golden.
When the cake is cooked, the edge will shrink away from the wall of the cake mould.
10. Use a skewer to help you take out the mini sponge cakes.
You can return the SpongeCake to the oven to bake for an extra 5 to 8 minutes, with the bottoms facing up to get a crispier crust.
11. Allow the mini sponge cake to cool down before keeping in an air tight container :)