It is common for many to bake the traditional Kueh Baulu, mini sponge cakes, for Chinese New Year. I thought I will share the recipe for these cute little buttery French cakes as they do look pretty with their scallop-shell shape. I have suggested dusting them with icing sugar. However, you can also drizzle with orange or lemon glaze if you want. I have also added grated orange zest in. You can use tartlet tins if you don’t have a madeleine mould
Preparation time: 15 minutes
Cooking time: 12 minutes
125 g plain flour, plus extra for dusting
125 g caster sugar
125 g Q.B.B. Ghee, melted and at room temperature
1 egg yolk
40 g honey
Grated zest of 1 orange
3 egg whites
Icing sugar, for dusting
Q.B.B. Ghee for greasing
- Preheat oven to 220°C.
- Grease madeleine moulds with Q.B.B. Ghee and dust lightly with flour.
- Combine the flour and sugar together in a bowl.
- Beat Q.B.B. Ghee, egg yolk, honey and grated orange zest together and keep aside.
- In another bowl, whisk egg whites till stiff. Fold in the egg yolk mixture and then the flour mixture gently and evenly, using a whisk.
- Spoon mixture into the prepared madeleine moulds.
- Bake in oven for 12-15 minutes or until golden brown.
- Cool it for 5 minutes in the moulds and then transfer to a wire rack.
- Dust with icing sugar before serving.