那天看到Sonia感动得要流泪得传统鸡蛋糕时，就决定了非试不可的这个蛋糕。原来她参考了姐姐家的食谱，姐姐家的食谱又源自阿嬷，兜兜转转的，那不就是我家阿嬷的食谱吗？哈哈。。
因为鸡蛋糕保存期有限，所以阿嬷每次都在年二八二九才做这个蛋糕，那么初一我们去拜年时就可以享受到新鲜的蛋糕。这是我第一次烘鸡蛋糕，有点战战兢兢的，第一tray就试试放七分满的，八分满，九分满和全满的蛋糕糊看看那里一个法得就好看和有较好的口感。我个人比较喜欢九分满的那个。也打电话问姐姐，她也喜欢九分满。。。那就决定九分满的蛋糕糊，成品样子不赖，口感也好。当我看到一粒粒美美的鸡蛋糕出炉时，我不单感动，也很雀跃。
这里就和大家拜个早年： 祝大家新年快了，万事如意！
5 eggs (large),
150g sugar
1/8tsp salt
½ vanilla essence
170g plain flour or all
purpose flour
1 tsp baking powder
3tbsp soda drink or fizzy
drink
Cooking oil, for greasing
Method
1. Preheat oven to 200C, put
flour in a baking pan, bake for 2 mins. Stir flour on 1 min interval. Set aside
to cool. Add in baking powder and stir well and sift for two to three times.
2. Add salt and sugar and vanilla essence into
eggs, use a hand mixer beat over low speed in a water bath until egg mixture
become fluffy and warm (about 40C).
3. Continue to beat the
mixture on a stand mixer for 20mins until thick and pale. Beat over slow speed
for another 1 min.
5. Add in fizzy drink
slowly. Then slowly add in sifted flour over egg mixture and mix over low speed
till combined and smooth. Do not over mix.
6.. Grease oil and heat
Bahulu mould in the oven for 2 minutes.
Remove Bahulu mould from the oven, spoon 1 tbs mixture into mould until
90% full.
8. Bake for 8 mins at middle
rack or until golden brown.
9. Remove the mould from
oven and use a toothpick to carefully prick cake with skewer and lift out. Cool
on wire rack.
10. Grease warm mould again
before use and put into oven to re-heat for another 2mins. Continue to bake
until all mixture finished.
11. Cool on wire 10.Store in
air-tight container once cooled.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *
