Chinese Sponge Cake Recipe Baked

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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Ma Lai Go Chinese Steamed Cake The Woks of Life

WEBFeb 18, 2019 · Use an electric mixer, and beat on high for 5 minutes until well-combined and fluffy. Scrape the bottom of the bowl and add 1½ …

1. Add 3 large eggs, ¼ cup vegetable oil, and ¾ cup lightly packed dark brown sugar to a mixing bowl. Use an electric mixer, and beat on high for 5 minutes until well-combined and fluffy.
2. Scrape the bottom of the bowl and add 1½ teaspoons vanilla extract, ⅓ cup evaporated milk, and 1½ tablespoons custard powder. Beat for 1 minute.
3. Sift 1 cup cake flour, ⅛ teaspoon salt, and 3½ teaspoons baking powder. Fold into the batter gently until incorporated. Try to break up any large lumps, but don’t overwork the batter––some smaller lumps are okay!
4. Let the batter sit for 30 minutes. The dry ingredients absorb, and the baking powder has a chance to do its thing. While the batter is resting, line a 9 inch bamboo steamer basket with parchment paper. You can also use a 9 inch cake pan greased with vegetable shortening or butter and lightly coated with all-purpose flour. Lightly buttering and flouring the metal cake pan is important step, even if it is non-stick!

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Bai Tang Gao 白糖糕 (White Sugar Sponge Cake)

WEBAug 11, 2020 · In a heat proof mixing bowl, mix the rice flour with 80g (80 ml) water to form large clumps. Set aside. In a small pot, add the sugar …

1. In a heat proof mixing bowl, mix the rice flour with 80g (80 ml) water to form large clumps. Set aside.
2. In a small pot, add the sugar and 200g water. Bring to a boil and stir just until the sugar is completely dissolved. Turn off the heat and immediately pour the boiling sugar water into the clumped rice mixture. Whisk for a few minutes, until smooth (there should be no lumps). The mixture will look like a thin batter. Cool until lukewarm.
3. While the mixture is cooling, dissolve 3g active dry yeast (or instant yeast) into 2 tablespoons lukewarm water. Let stand for 15 minutes so the yeast can bloom.
4. When the rice mixture is lukewarm and the yeast has activated, stir the yeast mixture into the batter and whisk for 3 minutes.

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