Ma Lai Go Steamed Chinese Sponge Cake Recipes
MA LAI KOE (CHINESE STEAMED SPONGE CAKE)
Make and share this Ma Lai Koe (Chinese Steamed Sponge Cake) recipe from Food.com.
Provided by Happy_Housewife
Categories Dessert
Time 50m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
- Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
- Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
- Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
Nutrition Facts : Calories 665, Fat 32.8, SaturatedFat 19.4, Cholesterol 239.3, Sodium 713.7, Carbohydrate 83.6, Fiber 0.8, Sugar 55.3, Protein 11.2
MA LAI GO (STEAMED CHINESE SPONGE CAKE)
Steps:
- Beat eggs until light and foamy. Slowly add sugar while beating constantly. Add in vanilla. Mix remaining dry ingredients and fold into egg mixture. Pour batter into slightly greased pan. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.
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- Grease the base and sides of an 20-cm (8-inch) square cake pan. Line the base and sides with greaseproof paper.
- Prepare the steamer. Bring water to a boil over high heat. Once boiling, reduce heat to medium until water comes to a gentle boil.
- In a stand mixer fitted with the whisk attachment, whip eggs, caster sugar, brown sugar, and salt, on high speed (speed 4 on my Kitchen Aid mixer). Whip until thickened and almost tripled in volume, about 5 to 6 minutes.
- Add in vanilla extract, baking soda, and evaporated milk. Whip on medium speed (speed 3) until well mixed, about 30 seconds.
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- Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon. Sift the flour mixture once, and set aside. In a separate mixing bowl, combine the brown sugar and white sugar, mix well, and set aside.
- Using an electric mixer fitted with a whisk attachment, whisk eggs on high speed (speed 4 to 5 on my Kitchen Aid mixer) for 15 to 20 seconds. While whisking, gradually add in the combined sugars, in a steady, continuous stream. Continue to whisk until the egg mixture turns pale in colour, thickens, and triples in volume (ribbon stage - see Recipe Notes below), about 5 to 6 minutes.
- Sift the flour mixture a second time. Divide the flour mixture into 3 portions. Fold the flour mixture, one portion at a time, into the egg mixture, using a light and quick hand. Cover the batter with a dry tea cloth, and set aside to rest for 1-2 hours.
- Meanwhile, prepare the bamboo steamer. Line the base and sides of a 10-inch bamboo steamer with greaseproof paper. When batter has sufficiently rested, prepare enough water (for at least 30 minutes of steaming) in a deep pot and bring to boil, over high heat.
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