Steamed Ma Lai Sponge Cake Recipe (Ma Lai Gao)

Steamed Ma Lai Sponge Cake (Ma Lai Gao) has its roots in Malaysia, inspired by British cakes, and was later adapted by Cantonese chefs to become the beloved dim sum treat we know today. Traditionally, Ma Lai Gao requires about 24 hours to prepare the starter dough (levain). But don’t worry—I’m here to show you a quicker, easier way to make this delicious cake without compromising its rich taste and perfect texture.

Steamed Ma Lai Sponge Cake Recipe

Serving: 1 (8-inch) round cake
Prep time: 15 minutes
Rest time: 1 hour
Cook time: 30 minutes

Ingredients
2 large eggs
1 cup evaporated milk (252 g)
2 tablespoons avocado oil, or replace with other cooking oil
1 cup dark brown sugar (220 g)
1 ½ cups all-purpose flour (217.5 g)
1/8 teaspoon salt
2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steamed Ma Lai Sponge Cake Instructions

1. Make the batter

• In a large mixing bowl, beat 2 eggs. Add the evaporated milk and avocado oil (or substitute with another neutral oil). Whisk until smooth.
• Add the dark brown sugar and mix until dissolved.
• Sift in the all-purpose flour and salt. Mix until well combined.
• Add the instant yeast and mix again. Cover the bowl.

2. Ferment the batter

• To speed up fermentation, preheat your oven to its lowest setting for 1 minute, then turn it off.
• Place a pot of boiling water on the bottom rack and set the bowl of batter on the middle rack. Close the oven door.
• Let the batter ferment for 1 hour, or until bubbles form on the surface.

3. Add leavening and prepare the steamer

• Sift the baking powder and baking soda into the fermented batter. Whisk well.
• Line an 8-inch bamboo steamer (or any heatproof container) with parchment paper, trimming any excess around the edges.
• Pour the batter into the lined steamer.

4. Steam the cake

• Wrap the steamer lid with a clean kitchen towel to catch condensation. This helps prevent uneven surfaces on the cake.
• In a large pot over high heat, bring water to a boil. Reduce heat to medium-high and place the steamer over the pot.
• Cover and steam for about 30 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and serve

• Turn off the heat and carefully remove the cake from the steamer.
• Let it cool slightly, then slice into pieces and serve!

Tips & notes

• Warm environment = better rise: Fermenting in a slightly warm, humid oven (around 95°F / 35°C) helps the batter rise faster. If you live in a hot, humid place, you can skip this step.
• Prevent soggy tops: Wrapping the steamer lid with a clean kitchen towel helps absorb condensation and prevents water from dripping onto the cake surface.
• Check for doneness: Steam times may vary depending on the container size. The cake is ready when a toothpick inserted into the center comes out clean.
• Oil options: You can replace avocado oil with any neutral oil, like canola, vegetable, or grapeseed oil.
• Sweetness adjustment: Dark brown sugar adds depth and color, but you can adjust the sweetness to your preference or substitute with light brown sugar if needed.