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Cantonese Steamed Sponge Cake
Ma Lai Gao
A light, airy, and moist steamed cake with a subtly sweet flavor, often enjoyed as a dim sum treat or a delightful afternoon snack. Its fluffy texture comes from the careful steaming process and a well-aerated batter.
🧂 Ingredienser
- 3 large Eggs(at room temperature)
- 70 g Brown sugar
- 30 g Castor sugar
- 110 g Plain flour
- 30 g Custard powder
- 6 g Baking powder
- 2 g Baking soda
- 30 ml Milk
- 75 ml Vegetable oil
- 1 tsp Vanilla extract(optional)
👨🍳 Fremgangsmåde
- 1
Grease and line an 8-inch round cake pan or steamer with parchment paper.
- 2
In a large bowl, beat the eggs with the brown sugar and castor sugar using an electric mixer on high speed for about 5 minutes, or until the mixture is thick, pale, and forms ribbons when the whisk is lifted (ribbon stage).
⏱️ 5 minutes💡 Professionelle Tips: Properly beating the eggs is key to the cake's airy texture. - 3
Sift the plain flour, custard powder, baking powder, and baking soda together into a separate bowl. This helps to aerate the dry ingredients.
- 4
Gently fold the sifted dry ingredients into the egg mixture in two or three additions, using a spatula. Be careful not to overmix; stop when just combined.
💡 Professionelle Tips: Fold gently to maintain the air incorporated in the eggs. - 5
In a small bowl, whisk together the milk, vegetable oil, and vanilla extract (if using). Gradually add this liquid mixture to the batter, folding gently until just combined.
- 6
Pour the batter into the prepared cake pan. Tap the pan gently a few times to release any large air bubbles.
💡 Professionelle Tips: Releasing large bubbles prevents uneven texture. - 7
Set up your steamer. Fill a large pot or wok with about 2 inches of water and bring to a rolling boil over medium-high heat. Place a rack or steaming stand in the pot.
- 8
Carefully place the cake pan onto the rack in the steamer. Cover the pot with a lid. To prevent condensation from dripping onto the cake, wrap the lid in a clean tea towel or slightly ajar the lid.
💡 Professionelle Tips: Slightly ajarring the lid or using a tea towel helps manage steam. - 9
Steam for 30-35 minutes, or until a skewer inserted into the center comes out clean. Avoid opening the steamer lid during the first 25 minutes of steaming.
⏱️ 35 minutes💡 Professionelle Tips: Resist the urge to peek too early, as this can cause the cake to collapse. - 10
Once steamed, turn off the heat. Let the cake sit in the steamer for 5 minutes before carefully removing the lid and the cake pan. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
💡 Professionelle Tips
- ✓Ensure all ingredients are at room temperature for better emulsification.
- ✓The custard powder adds a subtle flavor and a richer yellow hue to the cake.
- ✓If you don't have a steamer, a large wok with a rack and a tight-fitting lid can be used.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a darker, richer flavor, use only brown sugar.
- Add a tablespoon of condensed milk for extra richness.
- Incorporate a teaspoon of pandan extract for a fragrant twist.