Ma Lai Koe (Chinese Steamed Sponge Cake)
Ready In: 50 mins
Serves: 4-6
Yields: 1 cake
Ingredients
- 125 g high-protein flour
- 90 g plain flour
- 1 tablespoon custard powder
- 225 g brown sugar
- 125 g melted butter
- 3⁄4 teaspoon vanilla essence
- 3⁄4 teaspoon molasses
- 3 eggs
- 180 -190 ml evaporated milk
- 1 1⁄2 tablespoons baking powder
Directions
- Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
- Sift in baking powder to combine. Pour batter into a lightly greased 20–22cm round cake tin.
- Put into a steamer and steam over rapid boiling water on high heat for 30–35 minutes or until cooked through.
- Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
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