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INGREDIENTS
For the cake batter:
3 eggs
1 cup sugar (for sweetness)
1 ½ cups all-purpose flour (sifted for a lighter texture)
1 teaspoon vanilla extract (for flavor)
¼ cup orange flavoring (such as orange extract or orange liqueur)
¼ teaspoon baking soda (for a slight rise)
2 tablespoons melted butter or cooking oil (for moisture)
Topping (optional):
2 tablespoons desiccated coconut (shredded, dried coconut)
Mold (Hulmahan) of Baulo
PROCEDURES
Whip it good: Use an electric mixer to beat the eggs until they get frothy. Then, slowly add the sugar while continuing to mix. Beat everything together until the sugar dissolves and the mixture gets thick and sticky.
Flavor time: Stir in the vanilla extract for a touch of vanilla flavor.
Dry ingredients: Gently fold in the sifted flour a little at a time. As you fold, add the melted butter and orange flavoring (like extract).
Mix it all up: Use the mixer to beat the batter again until everything is well combined. Then, gently fold in the shredded coconut.
Get ready to bake: Grease your Baulo molds (Hulmahan) and fill them up to the top with batter.
Bake it brown: Preheat your oven bake the Baulo for about 15 minutes, or until they turn golden brown.
Cool and enjoy: Take the Baulo out of the molds and let them cool completely on a wire rack. You can dust them with powdered sugar for a fancy touch before serving.
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