Rose Bahulu Cake Recipe - Fragrant Malaysian Traditional Sponge Cake

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Rose Bahulu Cake: Fragrant Malaysian Sponge Delight

This Rose Bahulu Cake is a fragrant twist on the traditional Malaysian sponge cake, infused with delicate rose essence and beautiful marbled colors. Unlike regular bahulu that's baked in small molds, this version uses a standard cake tin for easier preparation while maintaining that signature light, airy texture.

Perfect for Raya celebrations or afternoon tea, the rose aroma gives this simple cake an elegant touch. The marbling technique creates stunning visual appeal with minimal effort. Follow our tested method for a foolproof bahulu that's moist, fluffy, and full of floral fragrance!

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Rose Bahulu Cake Recipe

Ingredients

  • 4 large eggs (grade A)
  • 1 1/2 cups (300g) granulated sugar
  • 1 3/4 cups (210g) wheat flour
  • 1 tsp rose essence
  • Few drops pink food coloring
  • Cooking oil for greasing

Note: For authentic flavor, use high-quality rose essence from Indian/Middle Eastern grocers.

Equipment

  • 8-inch round cake pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Oven

Tip: Read reviews of the best mixers and ovens for perfect cake results every time.

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Step-by-Step Instructions

1. Prepare the Pan

Generously grease an 8-inch round cake pan with cooking oil. This prevents sticking since bahulu contains no butter. Preheat oven to 180°C (356°F).

2. Beat Eggs & Sugar

Using an electric mixer, beat eggs and sugar at high speed for 15-20 minutes until very thick, pale, and tripled in volume (ribbon stage). This creates the cake's airy structure.

3. Add Flavor

Mix in rose essence. The amount can be adjusted to preference - start with 1 tsp for subtle fragrance or add more for stronger floral notes.

4. Incorporate Flour

Sift flour into mixture in 3 batches, folding gently with a spatula after each addition. Overmixing will deflate the batter and make the cake dense.

5. Create Marble Effect

Remove 3 tbsp batter and mix with pink coloring. Layer in pan: first plain batter, then colored, then plain again. Swirl gently with a skewer for marbled effect.

6. Bake

Bake at 180°C (356°F) for 1 hour or until golden and skewer comes out clean. Avoid opening oven during first 30 minutes to prevent collapsing.

7. Cool & Serve

Let cool completely in pan before removing. Bahulu tastes best the next day as the flavors develop. Serve with tea or as a light dessert.

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Pro Tips for Perfect Bahulu

Egg Whipping

Ensure eggs are at room temperature. The mixture should form thick ribbons that hold shape for 3 seconds when dripped from beaters.

Flour Incorporation

Use the "figure 8" folding technique: cut through center, scrape along bottom, and fold over. Repeat until just combined.

Oven Temperature

Use an oven thermometer to verify actual temperature. Bahulu needs consistent moderate heat - too hot causes cracking, too low makes it dense.

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Frequently Asked Questions

Can I make this without rose essence?

Yes! Substitute with 1 tsp vanilla or pandan essence for different flavors. The marbling technique works with any extract.

Why did my bahulu collapse?

This usually happens from underbeaten eggs, overmixing flour, or opening the oven too early. Ensure proper whipping and don't disturb while baking.

How to store leftovers?

Keep in airtight container at room temperature for 3 days or freeze for 1 month. Refresh in oven at 150°C for 5 minutes before serving.

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