Chinese Ma Lai Gao Steamed Sponge Cake 馬拉糕
This is my latest breakfast cake, the Chinese Steamed Sponge Cake Ma Lai Gao 馬拉糕, a light, tender, moist and buttery tasting cake that goes down real easy and is a cinch to make!
- Prep time
- 3 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2/3 cup raw sugar or brown sugar, 120g
- 5 tbsp evaporated milk, 90g
- 2 eggs
- 3 tbsp sunflower oil (or any neutral tasting oil), 40g
- 1 1/4 cup all purpose flour, 160g
- 4 tsp baking powder, 20g
Instructions
- 1
Add evaporated milk, sugar, egg and oil into bowl and mix.
- 2
Sift flour and baking powder into the bowl.
- 3
Stir until dry and wet just incorporated. Important to not mix the batter more than necessary in order to keep the gas bubbles inside the batter.
- 4
Pour batter into lightly oil greased bowls (or ramekins) until 80% full.
- 5
Place into your steamer and let the batter rest for 40 mins.
- 6
Prepare your boiling water. Carefully place steamer basket over boiling water and steam at high heat for 20 mins and 10 more mins over low heat.
- 7
Take off heat and let cool.