Ma-La-Gao (马拉糕) - I grew up eating these steamed sponge cakes made by my grandma and mummy. I remember how much I enjoyed helping them to whip the egg and sugar batter with a hand whisk. Today, with modern kitchen equipment, the egg batter can be effortlessly whipped up to light and creamy stage in a few minutes using a mixer. This is my first attempt making this. Daughters and hubby love the moist and spongy texture of the cake. I will make another one soon for my mummy who has not make this for many years as she doesn't owe a mixer.
Ma-La-Gao (马拉糕) Recipe
(adapted from Mykitchensnippets)
Ingredients:
(A) 5 eggs, 140 g Castor sugar (reduced from 200g)
(B) 100ml canola oil, 130 ml milk
(C) 280g plain flour, 4 tbsp Horlick powder (instead of custard powder), 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Method:
- Sieve together the dry ingredients in (C) in a bowl and set aside.
- Using a electric mixer on medium / high speed, whisk (A) until light and creamy.
- Fold in (B) and then (C), mix on low speed until well combined.
- Pour cake batter into a well greased 8" round pan and steam it on high heat for 30 mins or until skewer comes out clean when tested. (mine needed an extra 10 min before the centre part of the cake was fully cooked).
Simple and yummy!
Nowadays it is very hard to find a good Ma La Gao at the shop. It is good to know how to do that at home. I love Ma La Gao a lot and I am going to try this out. Yours look tempting.
ReplyDeletehome-made food always taste better :)
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