Ma Lai Go (Cantonese Brown Sugar Sponge Cake)

Steps

1. 1

   Line an 8-inch bamboo steamer with parchment paper.

2. 2

   In a bowl, whisk together the 3 large eggs, 160g evaporated milk (or light coconut milk), and 3 tbsp pandan juice (or water/extract mixture).

3. 3

   In a separate large bowl, mix together 180g cake flour, 190g dark brown sugar, 1 tsp instant yeast, 1 tbsp custard powder (if using), and 1/4 tsp fine salt.

4. 4

   Gradually add the wet ingredients into the dry ingredients, stirring constantly until a smooth batter forms.

5. 5

   Strain the batter through a fine-mesh sieve into a clean bowl to remove any remaining lumps.

6. 6

   Cover the bowl and let the batter rise at room temperature for 2 hours, or overnight in the fridge for the best flavor development.

   Start 2-hour timer
7. 7

   After proofing, remove 3 tbsp of the batter into a small bowl. Add 1/4 tsp baking soda, 1 tsp baking powder, and 50g neutral oil to this small portion and mix well.

8. 8

   Stir the small portion of oil and leavening back into the main batch of batter until fully combined.

9. 9

   Pour the final batter into the prepared 8-inch steamer and let it rest for 20 minutes.

   Start 20-minute timer
10. 10

    While the batter rests, bring water to a boil in a wok or pot large enough for the steamer. If using a steam-capable oven, prepare the steaming setting.

11. 11

    Place the steamer over the boiling water and cook over medium-high heat for 40 minutes. Serve steaming hot.

    Start 40-minute timer