Chinese Steamed Sponge Cake Recipe: How to Make It at Home
If you're a fan of Chinese desserts, you might have come across the steamed sponge cake, also known as ma lai gao or ji dan gao. This traditional Chinese dessert is a light, fluffy, and spongy cake that is steamed instead of baked. It's a popular dim sum item and a favourite among Chinese households.
Understanding Chinese Steamed Sponge Cake:
Chinese steamed sponge cake is a classic dessert that has been enjoyed for centuries. It's made with simple ingredients such as eggs, sugar, flour, and milk, and it's steamed until it's light and fluffy. The cake has a unique texture that's similar to a sponge, hence the name. It's not too sweet, making it perfect for those who prefer desserts that aren't too sugary.
Key Takeaways:
- Chinese steamed sponge cake is a light and fluffy dessert that's steamed instead of baked.
- The essential ingredients for making this cake include eggs, sugar, flour, and milk.
- You can get creative with this recipe by adding seafood, such as prawns or scallops, to the batter for a unique twist.
Understanding Chinese Steamed Sponge Cake
If you are a fan of dim sum or Asian desserts, you must have heard of Chinese steamed sponge cake. This cake is a classic in Chinese cuisine and is commonly served in dim sum restaurants. In this section, we will explore the cultural significance and basic ingredients of this delicious cake.
Cultural Significance
Chinese steamed sponge cake, also known as ma lai gao, is a traditional Chinese dessert that has been around for centuries. The cake is believed to have originated from the Malay people who migrated to southern China during the British colonial era. Over time, the recipe was adapted to suit Chinese tastes and has become a popular dim sum item in Hong Kong and other parts of China.
The cake is often served during special occasions such as weddings and festivals, as it is believed to bring good luck and happiness. The cake's light and fluffy texture is said to represent a happy and harmonious marriage.
Basic Ingredients
The basic ingredients for Chinese steamed sponge cake are simple and easy to find. The cake is made from flour, sugar, eggs, and milk. The cake is steamed instead of baked, which gives it a soft and moist texture.
Here is a table that shows the basic ingredients and their quantities for a typical Chinese steamed sponge cake recipe:
| Ingredient | Quantity |
|---|---|
| Flour | 150g |
| Sugar | 100g |
| Eggs | 3 |
| Milk | 100ml |
You can also add a pinch of salt and some vanilla extract to enhance the cake's flavour.
If you are feeling adventurous, you can also add seafood to the recipe. Shrimp or crab meat can be a great addition to the cake, adding a savoury flavour to the sweet cake. Make sure to finely chop the seafood and mix it in with the other ingredients before steaming.
In conclusion, Chinese steamed sponge cake is a delicious and culturally significant dessert that is enjoyed by many people around the world. With its simple ingredients and unique texture, it's no wonder why this cake has become a staple in Chinese cuisine.
Essential Ingredients and Substitutions
When it comes to making Chinese steamed sponge cake, there are a few essential ingredients that you need to have on hand. In this section, we'll take a closer look at these ingredients and discuss some possible substitutions.
Choosing the Right Flour
The type of flour you use can have a big impact on the texture and flavour of your steamed sponge cake. All-purpose flour is a common choice, but some recipes call for cake flour, which has a lower protein content and produces a more tender crumb. If you don't have cake flour on hand, you can make your own by mixing all-purpose flour with cornstarch.
Sugar Varieties and Their Impact
Sugar not only sweetens the cake but also affects its texture and colour. Granulated sugar is the most common variety used in Chinese steamed sponge cake, but caster sugar (also known as superfine sugar) dissolves more easily and can produce a smoother texture. Brown sugar can add a deeper flavour and colour to the cake, while evaporated milk can enhance the richness.
Eggs: The Backbone of Texture
Eggs are the main ingredient in Chinese steamed sponge cake, providing structure and moisture. Using fresh eggs is important as they produce the best results. If you don't have eggs, you can use a vegan egg substitute or try adding a tablespoon of vinegar or lemon juice to a cup of milk to create a buttermilk substitute.
Seafood can be a great addition to the recipe, particularly shrimp or crab meat, which can add a unique flavour and texture to the cake. Simply chop the seafood into small pieces and mix into the batter before steaming. However, it's important to note that adding seafood is not traditional and may not be to everyone's taste.
Overall, with the right ingredients and a little bit of practice, you can create a delicious Chinese steamed sponge cake that is light, fluffy, and full of flavour.
Step-by-Step Recipe Guide
Preparing the Batter
To start, you need to gather all the ingredients required for the recipe. You will need 5 eggs, 110g of low-gluten flour, 20g of corn oil, 80g of milk, and 80g of white sugar. You will also need 3-5 small drops of white vinegar, an 8-inch round cake pan, and a steamer.
Begin by separating the egg whites and egg yolks into separate bowls. Whisk the egg whites using an electric mixer on high speed until stiff peaks form. In a separate bowl, whisk the egg yolks and sugar until the mixture becomes light and fluffy. Then, add the corn oil and milk to the mixture and whisk again.
Next, sift the flour into the mixture, and fold it in gently. Once the batter is smooth, add the whisked egg whites and fold them in gently. Be careful not to overmix the batter, as this can affect the texture of the cake.
Steaming Process Explained
Now that your batter is ready, it's time to steam the cake. Fill the steamer with water up to the water level line and place it on high heat. While the water is boiling, prepare your cake pan by lining it with parchment paper.
Once the water is boiling, pour the batter into the cake pan and place it in the steamer. Cover the steamer with a lid and steam the cake over high heat for 15-20 minutes. To check if the cake is cooked, insert a toothpick or skewer into the centre of the cake. If it comes out clean, the cake is ready.
After-Steaming Care
Once the cake is cooked, turn off the heat and remove the cake from the steamer. Allow it to cool for 5-10 minutes before removing it from the cake pan. Place it on a cooling rack to cool completely.
Be careful when handling the cake, as it may be fragile due to the air bubbles in the batter. If you notice any condensation on the cake, use a paper towel to gently dab it away.
And that's it! Your Chinese steamed sponge cake is ready to be served. For a unique twist, you can add seafood to the recipe, such as prawns or scallops, to give it a delicious flavour.
Troubleshooting Common Issues
Avoiding a Wet or Dense Cake
If your Chinese steamed sponge cake turns out wet or dense, it could be due to several reasons. Firstly, make sure you are using the right amount of ingredients and following the recipe correctly. Secondly, ensure you are not over-mixing the batter, as this can lead to a tough and dense cake. Finally, make sure you are not over-steaming the cake, as this can cause the cake to become too moist and heavy.
To avoid a wet or dense cake, try adding a tablespoon of cornstarch to the flour mixture. This will help to thicken the batter and prevent the cake from becoming too moist. Additionally, you can try adding a small amount of baking powder to the batter, which will help the cake to rise and become lighter.
Achieving the Perfect Fluffiness
The key to achieving a fluffy Chinese steamed sponge cake is to make sure you are using the right technique. Firstly, make sure you are separating the egg whites and yolks and beating them separately. This will help to create a light and airy texture. Secondly, make sure you are not over-mixing the batter, as this can cause the cake to become tough and dense.
To achieve the perfect fluffiness, try adding a teaspoon of cream of tartar to the egg whites before beating them. This will help to stabilize the egg whites and create a fluffy texture. Additionally, you can try adding a tablespoon of seafood, such as shrimp or crab meat, to the batter. This will add a unique flavour to the cake and make it even softer and fluffier.
Overall, by following these tips and techniques, you can create a delicious and fluffy Chinese steamed sponge cake that is sure to impress your guests.
Creative Variations and Serving Suggestions
Flavour Twists and Add-Ins
Chinese steamed sponge cake is a classic dessert that can be easily customized to suit your taste preferences. If you want to add a twist to the classic recipe, try adding some almond extract or other flavourings such as pandan extract or cocoa powder. You can also add some chopped nuts or raisins to the batter for added texture. For a unique twist, try adding some seafood such as shrimp or crab meat to the batter. Seafood pairs well with the sweet and fluffy texture of the sponge cake and adds a savoury element to the dessert.
Presentation and Pairing
Chinese steamed sponge cake can be served as a dessert or as a breakfast pastry. To present the cake, you can use a bamboo basket or a decorative plate. You can also cut the cake into small bite-sized pieces and serve them as snacks. For a more elegant presentation, you can top the cake with fresh fruit, whipped cream, or a drizzle of honey.
When it comes to pairing, Chinese steamed sponge cake goes well with tea or coffee. It can also be paired with ice cream or other desserts for a sweet treat. For a savoury twist, try serving the cake with a side of seafood such as shrimp or crab meat. The vanilla sweetness of the cake pairs well with the savoury flavour of seafood, making for a unique and delicious combination.
Overall, Chinese steamed sponge cake is a simple and delicious dessert that can be easily customized to suit your taste preferences. With a few simple tweaks, you can create a unique and flavourful variation of this classic dessert.
Frequently Asked Questions
What's the secret to a fluffy Chinese steamed sponge cake?
The secret to a fluffy Chinese steamed sponge cake is to beat the eggs and sugar until they are light and fluffy. This process helps to incorporate air into the batter, which leads to a light and airy cake. You should also sift the flour to ensure that it is free of lumps, and fold it gently into the batter to avoid deflating the mixture.
How do you incorporate coconut milk into a Ma Lai gao recipe?
To incorporate coconut milk into a Ma Lai gao recipe, you can replace some or all of the milk with coconut milk. This will give the cake a slightly sweet and nutty flavour. You can also add shredded coconut to the batter for an extra coconut flavour and texture.
Can I use brown sugar to make a steamed sponge cake, and if so, how?
Yes, you can use brown sugar to make a steamed sponge cake. Brown sugar will give the cake a slightly caramelised flavour and a darker colour. You can replace some or all of the white sugar with brown sugar, but keep in mind that the cake may be denser and moister than if you used white sugar.
Is there a simple way to make a traditional steamed egg cake?
Yes, there is a simple way to make a traditional steamed egg cake. All you need is eggs, sugar, flour, and baking powder. Beat the eggs and sugar until light and fluffy, then fold in the sifted flour and baking powder. Steam the batter for about 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
What are the essential ingredients for an authentic Malaysian steamed cake?
The essential ingredients for an authentic Malaysian steamed cake are rice flour, coconut milk, and sugar. You can also add pandan leaves for flavour and green colour. Some recipes may call for tapioca flour or wheat flour, but rice flour is the main ingredient.
What tips can you share for ensuring a moist steamed sponge cake every time?
To ensure a moist steamed sponge cake every time, make sure to not overcook the cake. It should be cooked until a toothpick inserted into the centre comes out clean, but not dry. You can also add a little bit of oil or butter to the batter for added moisture. Another tip is to wrap the cake in cling film while it's still warm to trap in the moisture.
If you're feeling adventurous, you can also try adding seafood to your steamed sponge cake recipe. Shrimp or crab meat can be a delicious addition to the cake, providing a savoury contrast to the sweetness of the cake. Just make sure to chop the seafood finely and mix it into the batter before steaming.