Ma Lai Go Chinese Steamed Cake

Method10 steps · about 1 hr 35 min

1. 1

   Step 1: Put the three large eggs, ¼ cup vegetable oil and ¾ cup lightly packed dark brown sugar in a mixing bowl. Beat with an electric mixer on high for 5 minutes, until well combined and fluffy.

   Uses 3 large eggs, brought to room temperature shortly before mixing · ¼ cup vegetable oil · ¾ cup lightly packed dark brown sugar

   
2. 2

   Step 2: Scrape the bottom of the bowl. Add the vanilla extract (1½ tsp), ⅓ cup evaporated milk and custard powder (1½ tbsp). Beat for 1 minute.

   Uses All fluffy egg, oil and sugar mixture · 1½ tsp vanilla extract · ⅓ cup evaporated milk · 1½ tbsp Bird’s Custard Powder

   
3. 3

   Step 3: Sift the cake flour (120 g), salt (⅛ tsp) and baking powder (3½ tsp) over the batter and fold gently until incorporated. Break up large lumps without overworking; a few small lumps are acceptable.

   Uses All flavored egg and milk mixture · 120 g cake flour (1 cup) · ⅛ tsp salt · 3½ tsp baking powder

   
4. 4

   Step 4: Let the batter rest for 30 minutes so the dry ingredients hydrate.

   Rest the batter · 30 minUses All folded cake batter

5. 5

   Step 5: While the batter rests, choose one container for the complete cake: line a 9 inch bamboo steamer basket with parchment, or grease a 9 inch metal cake pan with the 1 tsp softened butter and dust lightly with all-purpose flour, even if the pan is nonstick.

   Uses 1 tsp softened butter, only for the metal cake-pan route · A dusting of all-purpose flour, only for the metal cake-pan route

   
6. 6

   Step 6: After the thirty-minute rest, fold the batter gently just enough to mix it evenly. It should have thickened and most lumps should have disappeared; preserve its developing air pockets.

   Uses All rested cake batter

   
7. 7

   Step 7: Pour the complete batter into the chosen prepared basket or cake pan. Let it settle for another 10 minutes while heating your steamer with water below the container.

   Settle the poured batter · 10 minUses All gently remixed rested batter · Water, as needed in the steamer below the cake container; top up if needed

8. 8

   Step 8: For the bamboo-basket route only: place the filled basket in the steamer under established steam, cover and steam over medium-high heat for about 30 minutes. Keep water below the basket and top up if needed. Check the center with a toothpick; it should emerge clean. Continue steaming if needed until the center is set and reaches 71°C (160°F). Skip the metal-pan cooking action.

   Steam the cake in bamboo · 30 minUses The complete settled batter in its prepared bamboo basket, only for this route · Water, as needed in the steamer below the cake container; top up if needed

9. 9

   Step 9: For the metal-pan route only: place the filled cake pan in the steamer under established steam, cover and steam over medium-high heat for about 35 minutes. Keep water below the pan and top up if needed. Check the center with a toothpick; it should emerge clean. Continue if needed until the center is set and reaches 71°C (160°F). Skip the bamboo cooking action.

   Steam the cake in a metal pan · 35 minUses The complete settled batter in its prepared metal cake pan, only for this route · Water, as needed in the steamer below the cake container; top up if needed

10. 10

    Step 10: Transfer the cake from the chosen steaming route to a rack. Let it cool slightly before removing the container or parchment and slicing into eight portions. Serve warm or let it cool completely before serving.

    Uses Steamed cake from the bamboo route, only if chosen · Steamed cake from the metal-pan route, only if chosen