Friday, October 28, 2011

Steamed Malay Sponge Cake/MalaiGao - 马来糕

Singlish Swenglish Steamed Sponge Cake/Malay Cake 马来糕

Continuing with steamed cake cravings, this is one of my breakfast favorite in Singapore when I was working. It goes really well with a cup of tea. My Dad likes it too and when I told him about making it, the first thing he asked was if Johan likes it too. See! Father-in-law always end up doting son-in-laws :P
This recipe is taken from Alex Goh's Baking Code. It didn't come out as 'pretty' as my steamed egg cake as this cake rises more and my steaming pot has a flat cover and did not allow proper rising. My cake ended up sinking in the middle and did not manage to cook properly, so I salvage the sides which were still good. I might try to halve the recipe next time if I am using the same steamer.

Ingredients
5 eggs
140g brown sugar
140g sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
1/4 teaspoon baking soda
120g evaporated milk
260g plain flour
1 tablespoon baking powder
80g corn oil

Singlish Swenglish Steamed Sponge Cake/Malay Cake 马来糕

Steps
  1. Whip the eggs, both sugar and salt together until the sugar has dissolved and the mixture slightly thickened.
  2. Add in vanilla essence, baking soda and evaporated milk in the batter until well-mixed.

    Singlish Swenglish Steamed Sponge Cake/Malay Cake 马来糕

  3. Next, sieve in the flour and baking powder until well-blended, then the corn oil last until combined.

    Singlish Swenglish Steamed Sponge Cake/Malay Cake 马来糕
  4. Pour into a steamer lined with baking paper or a recommended 20cm square mould and steamed for 35 minutes or until the middle is set. Let it cool before cutting.

    Singlish Swenglish Steamed Sponge Cake/Malay Cake 马来糕

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