Steamed “Malaysia” Sponge Cake 馬拉糕

Went to Alley’s today to show them how to make the HK Style Egg Custard Tart. Alley’s mommy has lots and lots of cookbooks!!! I borrowed one with recipes for dim sum. I decided to make Steamed “Malaysia” Sponge Cake (馬拉糕) for uncle cuz he loves that stuff!!!

Steamed “Malaysia” Sponge Cake (馬拉糕)
Ingredients:
240g flour
60g custard powder
2 tsp baking powder
1/2 tsp baking soda
6 eggs
360 brown sugar
1/2 tsp vanilla extract
160g butter, melted

Instructions:
1. Sift flour, custard powder, baking powder, and baking soda together twice.
2. Whisk eggs. Sift brown sugar in gradually, whisk until creamy.
3. Fold in flour mixture, 1/3 at a time. Let sit for 30 minutes.
4. Mix in vanilla extract and melted butter. Let sit for 10 minutes.
5. Pour mixture in a greased and sugar coated 9 inch springform pan.
6. Steam on high heat for 50 minutes, until cooked.

Tip: Make sure there is plenty of water when steaming because water shouldn’t be added halfway. If the cover is taken off, the cake will not rise properly.



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