Ma Lai Gao - Dim Sum Steamed Sponge Cake

5.0 from 14 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8


  • 3 eggs
  • 175 gram (6.2 oz) brown sugar
  • 1/2 cup evaporated milk
  • 70 gram (2.5 oz) unsalted butter, melted
  • 1 teaspoon vanilla
  • 150 gram all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt


  1. Prep: Prepare a steamer pot with about 2 inches of water over medium heat. Lightly grease an 8-inch round cake pan and line the bottom with a piece of parchment paper.
  2. Batter: Beat eggs and brown sugar in a mixing bowl on a medium speed for 5 minutes until thick. Add evaporated milk, melted butter, and vanilla, and beat for another minute. Sift in all-purpose flour, baking powder, baking soda, and salt. Fold with a spatula (or use the lowest speed of the electric mixer) until the flour is just mixed.
  3. Steam: Pour the batter into the prepared pan and steam the cake for 30 minutes.
    TIPS: If you are not using a bamboo steamer, you may want to wrap the steamer lid with a kitchen cloth. Steam that rise up to the lid may condense into water droplets that drip on to the cake surface and make the top wet and soggy.
  4. Rest: Remove the cake from the steamer. After 5 minutes, gently loosen the cake from the pan and remove it from the pan to cool on a wire rack.
  5. Serve: Cut the cake into eight slices and serve with a pot of hot tea.

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