1
Dissolve the yeast
5 minDissolve the fresh yeast in the lukewarm milk.
Cakes and Pastries
Ma Lai Gao is a classic Cantonese sponge cake made by proofing a brown sugar batter for a long time and then steaming it. Steaming keeps the cake moist and light while bringing out the caramel-like flavour of the brown sugar.
Step by Step
How to make it?
2
Let it foam
10 minLeave it for 10 minutes until it foams.
3
Whisk the egg and sugar
8 minWhisk the eggs and brown sugar together until the volume increases.
4
Add the liquids
5 minStir in the yeasted milk and the oil.
5
Add the dry ingredients
5 minSift in the flour and baking powder to make a smooth batter.
6
Proof
45 minCover the batter and leave it in a warm spot to proof for 45 minutes; the volume should increase noticeably.
7
Steam
25 minPour the batter into a greased tin, cover and steam over boiling water for 25 minutes; the cake should rise and turn spongy.
Reminder
Wait for the batter to noticeably increase in volume while proofing, or the cake will not rise enough. Do not lift the lid too often while steaming — losing steam disrupts the cake's spongy texture. Allergens: contains wheat (gluten), egg, milk and dairy.
Editor's Note Editörün Notu
If you cannot find brown sugar, mixing regular granulated sugar with a splash of grape molasses gives a similar caramel-like flavour.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (3)
3.2
5 reviews
%60 recommend it
No comment matching this filter on the first page.
K
Buharda pişirirken kapağı birkaç kez merakla açtım, keki kontrol etmek istedim ama sanırım bu yüzden dokusu biraz düzensiz kabardı. Tadı yine de gerçekten gayet iyiydi.
S
Kek bana fazla tatlı geldi, esmer şeker miktarı damak tadıma göre çok daha yüksekti. Doku olarak başarılıydı ama tat dengesi benim için hiç tutmadı açıkçası.
S
Hamuru 45 dakika yerine yalnızca 30 dakika mayalandırdım çünkü zamanım azdı, kek yine de güzel kabardı ama dokusu beklediğim kadar hafif değildi, biraz yoğun kaldı.
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