Pillowy Soft Chinese Steamed Sponge Cake

• 340g self raising flour
  340g light soft brown sugar
  20g baking powder
  ½ teaspoon bicarbonate of soda
  2 tablespoons custard powder
  5 medium eggs
  200ml evaporated milk
  150ml vegetable oil
  ½ teaspoon vanilla extract
  Butter, for greasing

PREPARATION

1. Grease ramekins or a heatproof steaming tray generously with butter.
2. In a mixing bowl combine self raising flour, light brown sugar, baking powder, bicarbonate of soda and custard powder.
3. Add eggs, evaporated milk, vegetable oil and vanilla extract.
4. Whisk gently at first to combine, then increase speed and whisk thoroughly to incorporate as much air as possible.
5. Allow the mixture to rest for 10 minutes so the raising agents begin activating and bubbles form.
6. Pour the batter into ramekins or a tray, filling about two thirds full to allow room for rising.

COOKING

1. Bring water in a deep saucepan or wok to a rolling boil and place the cakes into a steamer basket.
2. To prevent the sponge sticking to the lid as it rises, increase headroom by covering with an inverted basket or ensuring adequate space above the cakes.
3. Cover tightly with a lid and steam on high heat for 25 to 35 minutes until risen and fully cooked through.
4. Remove carefully and allow to cool slightly before unmoulding.

School of Wok Tips

• Whisk thoroughly to introduce air for maximum lift.
• Resting the batter helps activate baking powder and bicarbonate.
• Do not overfill moulds as the sponge rises significantly.
• Ensure strong, consistent steam throughout cooking for even texture.

FAQs

What is Ma Lai Go?
Ma Lai Go is a Cantonese steamed sponge cake commonly served at dim sum.

Can I make this in one large tray?
Yes? Steam for 50 to 60 minutes depending on thickness.

Why steam instead of bake?
Steaming creates a softer, moister crumb and gives the cake its signature texture.