Chinese Sponge Cake Recipe Baked

Sponge Cake (Banh Bong Lan) BakeryStyle Cake …

WebMay 15, 2013 · Use a pastry brush to coat the pan evenly. Separate the eggs and place egg yolks into a large mixing bowl. Set aside the egg …

Rating: 5/5(6)
1. Position the oven rack toward the lower portion of the oven. Preheat the oven to 325 F (163 C).
2. Coat a 10 inch bundt pan with a non-stick baking spray. Use a pastry brush to coat the pan evenly.
3. Separate the eggs and place egg yolks into a large mixing bowl. Set aside the egg whites for now.
4. Using a hand mixer, beat the egg yolks on Low speed (setting 2) for 1 minute. Add 1 Tbsp sugar and increase the mixer speed to Medium High speed (setting 4). Mix for 30 seconds. Every 30 seconds add 1 Tbsp sugar and mix together. Continue until all the sugar is added. (Note the eggs become creamy and turn a pale yellow color. This step takes approximately 5 minutes.) Add the vegetable oil, milk and vanilla extract and mix on Low speed (setting 2) for 1 minute.

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Ma Lai Gao (馬拉糕) – Even Softer, Fluffier & Tastier!

WebNov 26, 2015 · Instructions. Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon. Sift the …

1. Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon. Sift the flour mixture once, and set aside. In a separate mixing bowl, combine the brown sugar and white sugar, mix well, and set aside.
2. Using an electric mixer fitted with a whisk attachment, whisk eggs on high speed (speed 4 to 5 on my Kitchen Aid mixer) for 15 to 20 seconds. While whisking, gradually add in the combined sugars, in a steady, continuous stream. Continue to whisk until the egg mixture turns pale in colour, thickens, and triples in volume (ribbon stage - see Recipe Notes below), about 5 to 6 minutes.
3. Sift the flour mixture a second time. Divide the flour mixture into 3 portions. Fold the flour mixture, one portion at a time, into the egg mixture, using a light and quick hand. Cover the batter with a dry tea cloth, and set aside to rest for 1-2 hours.
4. Meanwhile, prepare the bamboo steamer. Line the base and sides of a 10-inch bamboo steamer with greaseproof paper. When batter has sufficiently rested, prepare enough water (for at least 30 minutes of steaming) in a deep pot and bring to boil, over high heat.

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Easy Soft Fluffy Ma Lai Gao (Chinese Steamed Sponge …

WebJun 20, 2019 · How to reheat ma lai gao. 1. Microwave: cover the cake with a damp paper towel and microwave on high for 5-10 seconds or until just …

1. Make sure the eggs are at room temperature. I get them out from the fridge 30 minutes before I plan to start working on the recipe. You can also soak them in lukewarm water (NOT hot water, you don't want to cook the eggs) for 10 minutes to bring them down to room temperature. Line the cake pan with parchment paper. If you use a pan with removable bottom, wrap the outside half bottom of the pan with aluminum foil to prevent steaming water from getting into the bottom of the pan
2. Mix the dry ingredients with a whisk and set aside. Mix oil, milk, and vanilla extract. Whisk to combine and set aside
3. Sift 1/3 of the flour mixture over the cake batter and gently use a spatula or a whisk to swipe down and fold over to incorporate the flour. Continue to do so until you run out of flour. Work gently but quickly to fold in the flour. Do not overwork the flour. As long as you don't see any white loose flour, you are done mixing
4. Let the cake batter rests for a minimum of 1 hour and up to 2 hours. I usually rest for 1 hour and if I have the time, I'll do 2 hours. This resting period is important in producing soft fluffy cake. I've tried skipping the resting and end up with drier and tougher cake.

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