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Ma Lai Gao (Steamed Sponge Cake)
- Level: Intermediate
- Total: 2 hr 45 min (including proofing time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 207
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 164 mg
- Level: Intermediate
- Total: 2 hr 45 min (including proofing time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 207
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 164 mg
Ingredients
Directions
Special equipment:
an 8-inch bamboo steamer basket; a wok; a large domed lid- Microwave the evaporated milk in a microwave-safe bowl on high until warm to the touch (or registering 100 degrees F on a digital thermometer), 60 to 90 seconds. Stir in the yeast and set aside until foamy, about 5 minutes.
- Meanwhile, whisk together the sugar, oil, salt, whole eggs and yolks in a large bowl until smooth and lightened in color, about 1 minute. Whisk in the yeast mixture until combined. Sift the flour and custard powder through a fine-mesh sieve over the egg mixture and whisk until just combined; reserve the sieve for later use. Cover with a large plate and let rest in a warm area until bubbly on top, about 1 hour and 30 minutes.
- Meanwhile, place an 8-inch bamboo steamer basket inside a wok. Add enough cold water to reach the bottom edge of the basket. Remove the basket from the water and set aside. Cover with a domed lid and set aside on the stove (see Cook’s Note).
- Line the inside of the steamer basket with parchment, making sure there is at least a 1-inch overhang over the edge; it’s okay to crease the paper and you may need 2 sheets of parchment. Spray the parchment with nonstick spray and set aside.
- After the batter has rested for about 1 hour and 15 minutes, bring the water in the wok to a boil over medium heat.
- After another 15 minutes, when the batter is bubbly, sift the baking powder over it using the reserved sieve; whisk until evenly distributed. Pour the batter into the prepared steamer basket, carefully place the steamer basket into the wok and lower the heat to medium low. Cover and steam, adding about 2 cups hot water to the wok halfway through, until a toothpick inserted into the center of the cake comes out clean, 48 to 50 minutes.
- Meanwhile, soak the goji berry in a small bowl with warm water to cover until softened, about 5 minutes. Drain and set aside on a paper towel until needed.
- Place the goji berry over the hole in the center of the cake (from piercing it with the toothpick). Turn off the heat and carefully remove the cake from the steamer using tongs. Let cool slightly, about 5 minutes.
- Cut the cake into small wedges and serve warm.
Cook’s Note
Evaporated milk lends the cake a rich, lightly malted flavor, though an equal amount of whole milk can be substituted for a lighter taste. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Custard powder gives Ma Lai Gao its signature bouncy texture; it can be found online or substitute vanilla pudding mix. You can also steam the cake in an 8-inch metal cake pan lined with parchment and greased with nonstick spray. You will need a 6-inch metal steamer rack (at least 1 inch high) to lift the cake pan from the water, which can be purchased online or in the cookware aisle of your Asian supermarket.
