Chinese Egg Sponge /Kuih Bahulu 烤小鸡蛋糕

小鸡蛋糕~我的休闲小吃，下午茶有了它感觉棒棒哒~
最好就配上一杯热饮~
我的儿子最喜欢拿来配咖啡~
每逢春节华人都喜欢吃这些小蛋糕。

Chinese Egg Sponge, my favourite small little cakes. 
Especially during high tea with friends and family~ 
It taste delicious to dunk in hot drinks like coffee~ hmm yum~ 
Do you know , these little cakes are also favoured by the Chinese to celebrate the Lunar New Year.

Ingredients 材料 : 

 4 eggs - grade A （鸡蛋）
110g caster sugar (细砂糖）
110g plain flour (普通面粉）
1 tbsp rice flour （粘米粉）
1 tbsp cooking oil (食油）

Preheated kuih bahulu moulds in a preheated oven at 200°C for 15 minuets.

Spoon in batter into the moulds and bake in the preheated oven for 10 minuets at 200°C or until golden brown.

Tips: Preheat moulds for 15 minuets before pouring in batter to prevent the Kuih bahulu from sticking onto it.

鸡蛋糕模必需热15分钟，否則烘好的蛋糕会黏模。