Malay sponge cake (Ma lai go)

This golden, airy sponge cake is a light alternative for sweet dim sum, especially when served steaming hot. Some believe it's originally from Malaysia, while others believe it was adapted from the British sponge cake by a Chinese chef who immigrated to colonial Malaysia.

Ma lai go (Malay sponge cake) Credit: Alana Dimou

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 5 eggs
• 200 g brown sugar
• 200 ml evaporated milk
• 2½ tbsp vegetable oil
• 6 g instant dry yeast
• 200 g (1⅓ cups) cake flour
• 3 tbsp custard powder
• 2½ tsp baking powder
• 2½ tbsp milk powder

Resting time: 1 hour

Instructions

1. Whisk the eggs and sugar together in a mixing bowl until fluffy. Add the evaporated milk and oil and mix gently. Sprinkle with the yeast and sift in the remaining ingredients. Gently fold in until combined. Set aside to rest at room temperature for 1 hour.
2. Line a 15 cm steamer basket, about 5 cm deep, with baking paper.
3. Pour the batter into the prepared tin (it should be about three-quarters full).
4. Pour water into a large saucepan to a depth of about 3 cm and bring to the boil. Place the tin in a steamer basket, then cover and steam for 20–25 minutes until light and fluffy. Serve hot.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.