Dessert 甜品
Authentic Ma Lai Go (Cantonese Steamed Sponge Cake) Recipe
Experience the airy, honeycomb texture and deep caramel notes of Ma Lai Go (馬拉糕), the legendary Cantonese 'Malay Cake'. This home-kitchen version achieves the iconic lift and richness of traditional tea houses using a bamboo steamer and specific resting techniques.
- Prep
- 60 min
- Cook
- 30 min
- Serves
- 8
- Level
- Medium
- Per serving
- 245 kcal
Method
Prepare the Batter Base: In a large bowl, whisk the eggs and dark brown sugar vigorously for about 5 minutes until the mixture is pale, thick, and the sugar has completely dissolved. The high egg-to-sugar ratio is vital for the structure.
Emulsify: Slowly stream in the neutral oil and evaporated milk while whisking constantly. This creates a stable emulsion. Stir in the vanilla extract.
Incorporate Dry Ingredients: Sift the cake flour, baking powder, baking soda, and salt directly into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix, as this develops gluten and destroys the delicate 'honeycomb' texture.
The Critical Rest: Cover the bowl with a damp cloth and let the batter rest at room temperature for at least 45 to 60 minutes. This hydration period allows the leavening agents to prime and the flour to absorb the liquids fully, which is the secret to a high, even rise without collapsing.
Steamer Setup: Line a 7-inch or 8-inch round bamboo steamer (or a cake tin that fits inside your steamer) with parchment paper. Ensure your wok or pot has enough water to steam for 30 minutes without running dry. Bring the water to a rolling, aggressive boil.
Final Stir and Pour: Give the batter one very gentle stir to redistribute the leavening. Pour it into the prepared pan. There are no pleats to count here, but ensure the surface is level by gently tapping the pan on the counter once.
Steaming: Place the pan in the steamer. Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the cake surface. Steam on high heat for 25-30 minutes. Do not open the lid during this time.
Testing: Insert a skewer into the center; it should come out clean. The cake should be springy and have a deep amber hue. Remove from the steamer and let cool in the pan for 10 minutes before slicing.
Notes
Always use room temperature eggs; cold eggs will cause the oil to seize and prevent the batter from emulsifying properly.
Dark brown sugar is non-negotiable; it provides the acidity needed to react with the baking soda for the signature color and lift.
The towel-wrapped lid is the most important home-kitchen hack; a single drop of water on the batter will cause a localized collapse.
For the traditional 'honeycomb' vertical crumb, do not grease the sides of your parchment paper; the batter needs to 'climb' the paper.
