Kueh Baulu

 

250 g cake flour

5 eggs

200 g caster sugar

1 1/2 teaspoons vanilla essence

oil for greasing

 

 

1 Sift the flour and gently dry fry it over very low heat until it is light & just turning colour. Set aside to cool thoroughly.

2 Whisk the eggs and sugar together until very light & thick.

3 Lightly grease the inside of each Baulu mould with a little oil and preheat in an oven at 200°C/400°F for 10 minutes.

4 Meanwhile, transfer a cupful of the whisked egg mixture into a smaller bowl and gently fold in just enough flour to form a soft dropping consistency. Do not over mix as this will affect the lightness of the cakes. (The flour is incorporated into the mixture in batches to ensure the lightness of the cakes.)

5 Remove the mould from the oven and fill each depression three-quarters full with the mixture. Bake for 10-12 minutes until golden brown or the tops spring back when lightly touched with the tip of your finger.

6 Remove the cakes from the mould and repeat the process. When cooled, store in an air-tight tin.