Ma Lai Gao (Brown Sugar Sponge Cake)
Ma Lai Gao (Brown Sugar Sponge Cake)
Ingredients
- 2 large eggs
- 1/2 cup whole milk, warmed to about 100°F (38°C)
- 1 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1/2 cup light brown sugar, packed
Instructions
- 1
In a large mixing bowl, crack the 2 large eggs. Pour in the 1/2 cup of warmed whole milk.
⏱️ 2 min
- 2
Whisk the egg and milk mixture vigorously until well combined and slightly frothy.
⏱️ 3 min
- 3
Sift 1 1/2 cups of all-purpose flour into the wet ingredients. Add 1 teaspoon of active dry yeast.
⏱️ 2 min
- 4
Whisk the ingredients together until a smooth, lump-free batter forms. Ensure all the flour is incorporated.
⏱️ 3 min
- 5
To create a warm proofing environment, place a few oven-safe pans or bowls filled with hot water into your oven. Close the oven door to trap the warmth and humidity. Do not turn the oven on.
⏱️ 5 min
- 6
Cover the bowl containing the batter tightly with plastic wrap. Place the covered bowl into the warm oven environment. Let the batter rise for approximately 4 hours, or until it has significantly increased in volume and appears bubbly.
⏱️ 240 min
- 7
After the first rise, remove the plastic wrap from the bowl. Sift 1/2 cup of packed light brown sugar directly over the risen, bubbly batter.
⏱️ 2 min
- 8
Using a spatula, gently fold the brown sugar into the batter until just combined. Be careful not to deflate the batter too much.
⏱️ 3 min
- 9
Line a round cake pan (approximately 8-inch diameter) with parchment paper. Pour the thick, bubbly batter into the prepared cake pan.
⏱️ 3 min
- 10
Fill a large pot with about 2-3 inches of water and bring it to a boil. Place a steaming rack inside the pot. Carefully place the cake pan onto the steaming rack. Cover the pot with a tight-fitting lid and steam the Ma Lai Gao for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min
- 11
Once cooked, carefully remove the Ma Lai Gao from the steamer. Let it cool in the pan for a few minutes before inverting onto a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ma Lai Gao (Brown Sugar Sponge Cake)
- 2 large eggs
- 1/2 cup whole milk, warmed to about 100°F (38°C)
- 1 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1/2 cup light brown sugar, packed
Instructions
- 1
In a large mixing bowl, crack the 2 large eggs. Pour in the 1/2 cup of warmed whole milk.
⏱️ 2 min - 2
Whisk the egg and milk mixture vigorously until well combined and slightly frothy.
⏱️ 3 min - 3
Sift 1 1/2 cups of all-purpose flour into the wet ingredients. Add 1 teaspoon of active dry yeast.
⏱️ 2 min - 4
Whisk the ingredients together until a smooth, lump-free batter forms. Ensure all the flour is incorporated.
⏱️ 3 min - 5
To create a warm proofing environment, place a few oven-safe pans or bowls filled with hot water into your oven. Close the oven door to trap the warmth and humidity. Do not turn the oven on.
⏱️ 5 min - 6
Cover the bowl containing the batter tightly with plastic wrap. Place the covered bowl into the warm oven environment. Let the batter rise for approximately 4 hours, or until it has significantly increased in volume and appears bubbly.
⏱️ 240 min - 7
After the first rise, remove the plastic wrap from the bowl. Sift 1/2 cup of packed light brown sugar directly over the risen, bubbly batter.
⏱️ 2 min - 8
Using a spatula, gently fold the brown sugar into the batter until just combined. Be careful not to deflate the batter too much.
⏱️ 3 min - 9
Line a round cake pan (approximately 8-inch diameter) with parchment paper. Pour the thick, bubbly batter into the prepared cake pan.
⏱️ 3 min - 10
Fill a large pot with about 2-3 inches of water and bring it to a boil. Place a steaming rack inside the pot. Carefully place the cake pan onto the steaming rack. Cover the pot with a tight-fitting lid and steam the Ma Lai Gao for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min - 11
Once cooked, carefully remove the Ma Lai Gao from the steamer. Let it cool in the pan for a few minutes before inverting onto a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 5 min