Kuih Bahulu

Bring the eggs to room temperature before starting — they whip up fluffier this way, giving the cake a light, airy texture.

Preheat the oven to 375°F (190°C).

Grease the kuih bahulu mold with a little cooking oil, then place it in the oven for a minute or two to warm — this helps the batter cook evenly and gives golden edges. Remove and keep warm until ready to fill.

Using an electric hand mixer, beat the eggs until light and fluffy.

Add the sugar and continue beating until fully dissolved and the mixture becomes thick and sticky.

Add the vanilla extract and give the batter a quick stir.

Gently fold in the sifted flour and baking powder, stirring just until combined — overmixing will make the batter heavy.

Add the cooking oil (or melted butter) and continue beating with the mixer until well blended — it keeps the cakes moist and helps them release cleanly from the mold.

Fill the warm mold with batter until about 90% full.

Bake for about 15 minutes, until golden brown and firm to the touch — a toothpick inserted in the center should come out clean.

Let the kuih bahulu cool slightly in the mold before removing — this helps them hold their shape and keeps them from sticking.

Turn the cakes out onto a wire rack to cool completely, then dust with powdered sugar if desired. Store leftovers in an airtight container for up to a week.