Sourdough Ma Lai Gao (Steamed Sponge Cake)

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Cake Batter:

5 eggs (L size, between 60 - 65g egg)

90g brown sugar (original recipe asked for 180g caster sugar)

20g dark sugar (original recipe no dark sugar)

35g custard powder

75g plain flour

2 tbsp (16g) milk powder

1/4 tsp salt

70g vegetable oil

40g melted butter

Raising Agent:

1 1/2 tsp baking powder (I used double action baking powder)

3/4 tsp baking soda

Tools:

7 inch bamboo basket/steamer or 7 inch round removable loose pan

Напрямки

Line the pan:

Line the bamboo basket with parchment paper. If removable loose pan is used, please remove the base of the pan and line the the pan with parchment paper. It is better to use bamboo basket or pan with holes at the bottom. The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and fluffy.

Sponge Dough:

Sift custard powder and plain flour into a bowl. Mix in salt and milk powder. Set aside.

In a mixer bowl, whisk eggs and brown sugar until fluffy at medium high speed. Then add in the dark sugar and beat till incorporated.

At very low speed, gradually add in the flour mixture and mix until all well combined.

Change to paddle attachment (You may also stay with the whisk attachment). Add sourdough discard into the batter. Mix until all well incorporated.

Slowly add in vegetable oil and melted butter. Mix until well combined.

Sift the batter with a strainer to get a smooth batter - optional.

Cover and proof for 2 hours in room temperature. You will find the batter very bubbly after proofing but it didn't rise a lot compared with the yeast version.

After proofing, scoop out 4 tablespoons of batter in a small bowl and stir in baking powder and baking soda. Pour back the mixture into the batter and mix until all well combined.

Pour the batter into prepared basket or pan.

Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the cake. I used electric steamer here.

Steam for 45 minutes over the high medium heat. Less steaming time required, around 35 - 40 minutes for 8 inch round pan or bamboo basket.

Once it’s done, open the cover slightly to release the heat slowly before opening fully. This will prevent the cake from sinking. Transfer cake from steamer and remove the pan. Let it cool on wiring rack.

Re-steam for about 3 - 5 minutes for left over cake before serving.