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Method:
Sift flour and baking powder twice.
Divide into two equal parts. Set aside. Beat eggs and
sugar until very thick and creamy. Divide into two portions.
Sift one portion of the flour over one portion of the egg mixture.
Fold very lightly as for sponge sandwich. Spoon batter into
greased and heated Kueh Bolu pans until ¾ filled. Bake in
preheated oven for 5 minutes then reduce heat to 150°C until cake
turns golden brown. Remove to cooling rack with fork.
Repeat with remaining egg and flour. Wait until temperature
reaches 210°C before baking. Bake at once when batter is spooned
into the moulds. Do not leave to stand. Cool cakes
completely before keeping in an air-tight container.
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