Chinese Steamed Sponge Cake Ma Lai Goh (马拉糕)

Soft, fluffy, lightly sweet and wonderfully fragrant… Ma Lai Go (马拉糕) is one of those Cantonese dim sum classics I can never resist.

This steamed sponge cake has been enjoyed in Cantonese cuisine for generations. Its name translates roughly to “Malay cake,” reflecting the historical culinary influences that travelled through Southeast Asia and became part of Hong Kong and Cantonese food culture. What I love most is its simple, comforting flavour: a gentle caramel-like sweetness, a hint of brown sugar richness, and that beautifully airy, bouncy texture you get from steaming rather than baking.

And the best part? Ma Lai Go is surprisingly easy to make at home. No fancy equipment or complicated techniques, just a few simple ingredients and a little patience while it steams into that gorgeous golden sponge.

Chinese Steamed Sponge Cake Ma Lai Goh (马拉糕) adapted by Woks of Life

Serves 8

3 large eggs, room temperature
1/4 cup vegetable oil
3/4 cup lightly packed dark brown sugar
1 1/2 tsp. vanilla extract
1/3 cup evaporated milk, room temperature
1 1/2 Tbsp. vanilla pudding mix or custard powder (Bird's Custard Powder)
1 cup cake flour (minus 2 Tbsp. then add 2 Tbsp. cornstarch)
1/8 tsp. salt
3 1/2 tsp. baking powder
1 tsp. softened butter or oil for greasing 
All-purpose flour, for dusting the cake pan

In a large mixing bowl, combine the eggs, oil and brown sugar. Using an electric mixer, beat on high speed for approx. five minutes until the mixture is light, fluffy and well combined. Scrape down the sides and bottom of the bowl. Add the vanilla extract, evaporated milk and custard powder. Beat for another minute until incorporated.

Sift together the cake flour, salt and baking powder. Gently fold the dry ingredients into the egg mixture until just combined. Break up any large lumps, but avoid overmixing.

Allow the batter to rest for 30 minutes. This gives the flour time to absorb the liquid and allows the leavening to begin working.

Meanwhile, grease a 9-inch metal cake pan with butter/oil and lightly dust with flour.

Gently fold the batter once more to redistribute the ingredients. Avoid excessive stirring to preserve the air incorporated into the batter. Pour the batter into the prepared steamer basket or cake pan. Let it settle for another 10 minutes while heating the steamer.

Steaming in a bamboo dim sum basket

Place the cake into the steamer and steam over medium-high heat. Steam for about 30 minutes in a metal cake pan. Test for doneness by inserting a toothpick into the centre. It should come out clean.

Carefully remove the cake and transfer it to a cooling rack. Allow it to cool slightly before slicing. Serve warm or at room temperature. 

Take a cake break and enjoy with tea 

Full Recipe:

Chinese Steamed Sponge Cake Ma Lai Goh (马拉糕) adapted by Woks of Life

Serves 8

3 large eggs, room temperature
1/4 cup vegetable oil
3/4 cup lightly packed dark brown sugar
1 1/2 tsp. vanilla extract
1/3 cup evaporated milk, room temperature
1 1/2 Tbsp. vanilla pudding mix or custard powder (Bird's Custard Powder)
1 cup cake flour (minus 2 Tbsp. then add 2 Tbsp. cornstarch)
1/8 tsp. salt
3 1/2 tsp. baking powder
1 tsp. softened butter or oil for greasing 
All-purpose flour, for dusting the cake pan

In a large mixing bowl, combine the eggs, oil and brown sugar. Using an electric mixer, beat on high speed for approx. five minutes until the mixture is light, fluffy and well combined. Scrape down the sides and bottom of the bowl. Add the vanilla extract, evaporated milk and custard powder. Beat for another minute until incorporated.

Sift together the cake flour, salt and baking powder. Gently fold the dry ingredients into the egg mixture until just combined. Break up any large lumps, but avoid overmixing.

Allow the batter to rest for 30 minutes. This gives the flour time to absorb the liquid and allows the leavening to begin working. Meanwhile, grease a 9-inch metal cake pan with butter/oil and lightly dust with flour.

Gently fold the batter once more to redistribute the ingredients. Avoid excessive stirring to preserve the air incorporated into the batter. Pour the batter into the prepared steamer basket or cake pan. Let it settle for another 10 minutes while heating the steamer.

Place the cake into the steamer and steam over medium-high heat. Steam for about 30 minutes in a metal cake pan. Test for doneness by inserting a toothpick into the centre. It should come out clean.

Carefully remove the cake and transfer it to a cooling rack. Allow it to cool slightly before slicing. Serve warm or at room temperature.