Steamed Ma Lai Sponge Cake Recipe (Ma Lai Gao)
Ma Lai Gao is a soft, fluffy Chinese steamed sponge cake with rich brown sugar flavor and an airy texture.
Ingredients
- 2 large eggs
- 1 cup evaporated milk, 252 g
- 2 tablespoons avocado oil, or replace with another cooking oil
- 1 cup dark brown sugar, 220 g
- 1½ 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
Instructions
- To make the batter, in a large mixing bowl, beat the eggs. Add the evaporated milk and avocado oil, then whisk until smooth. Add the dark brown sugar and mix until dissolved. Sift in the flour and salt, then mix until well combined. Add the instant yeast and mix again, then cover the bowl.
- To ferment the batter, let the batter ferment for about 1 hour, or until bubbles form on the surface. To speed up fermentation, preheat the oven to its lowest setting for 1 minute, then turn it off. Place a pot of boiling water on the bottom rack and the bowl of batter on the middle rack. Close the oven door to create a warm, humid environment that helps the yeast work more efficiently.
- To add the leavening, sift the baking powder and baking soda into the fermented batter, then whisk until fully incorporated.
- To prepare the steamer, line an 8-inch bamboo steamer or heatproof container with parchment paper, trimming away any excess. Pour the batter into the lined steamer.
- To steam the cake, wrap the steamer lid with a clean kitchen towel to catch condensation. In a large pot over high heat, bring water to a boil. Reduce the heat to medium-high, place the steamer over the pot, cover, and steam for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- To cool and serve, turn off the heat and carefully remove the cake from the steamer. Let it cool slightly before slicing and serving.
Video
Notes
- Create a warm environment: Fermenting the batter in a warm, humid environment helps it rise faster and develop more bubbles.
- Add the leavening after fermentation: This helps maximize the lifting power of the baking powder and baking soda.
- Line the steamer: Parchment paper makes it easier to remove the cake after steaming.
- Wrap the lid: A clean kitchen towel helps prevent condensation from dripping onto the cake.
- Check for doneness: The cake is ready when a toothpick inserted into the center comes out clean.
- Choose a neutral oil: Avocado oil, grapeseed oil, or another neutral cooking oil all work well.
- Adjust the sweetness: Dark brown sugar provides the classic flavor and color, but light brown sugar can also be used.