Mini Chinese Sponge Cakes
Mini Chinese sponge cakes, also known as 'ma lai go,' are light, fluffy, and mildly sweet cakes that are perfect for an afternoon tea or as a delightful dessert. These bite-sized treats are steamed to perfection, making them a unique alternative to baked cakes.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 steamer or a large pot with a steaming rack
- 1 cake mold or silicone mold miniature size
- 1 rubber spatula
Ingredients
- 200 g all-purpose flour
- 100 g sugar
- 100 ml whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- a pinch of salt salt
- 40 ml vegetable oil
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Grease your mini cake molds lightly with oil or line them with parchment paper.
- Pour the batter into each mold, filling them about ¾ of the way full.
- Prepare your steamer by bringing water to a boil. Place the molds into the steamer basket, making sure they are not touching.
- Cover the steamer and steam the cakes for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Once cooked, carefully remove the molds from the steamer and let them cool for a few minutes before removing the cakes.
Notes
You can serve these sponge cakes plain or with a side of whipped cream or fruit for added flavor.
If you want to add a twist, consider incorporating a few drops of food coloring to the batter for a colorful presentation.
Store leftover cakes in an airtight container at room temperature for up to 3 days.