Ma Lai Gao is a classic Cantonese sponge cake made by fermenting a brown sugar batter for an extended time and steaming it. Steaming keeps the cake moist and light while bringing out the caramel-like flavor of the brown sugar.
Dissolve the fresh yeast in warm milk.
Let it stand for 10 minutes until foamy.
Beat the egg and brown sugar until the mixture increases in volume.
Add the yeast-milk mixture and cooking oil, then stir.
Sift in the flour and baking powder, then mix until you have a smooth batter.
Cover the batter with plastic wrap and let it rise in a warm place for 45 minutes; it should increase noticeably in volume.
Pour the batter into a greased pan. Place it in a steamer over boiling water, cover, and steam for 25 minutes, until the cake has risen and has a spongy texture.
Let the batter rise noticeably during fermentation, or the cake may not rise enough. Avoid opening the lid often while steaming, since losing steam can ruin the cake’s spongy texture. Allergens: contains wheat (gluten), eggs, milk, and dairy products.
Buharda pişirirken kapağı birkaç kez merakla açtım, keki kontrol etmek istedim ama sanırım bu yüzden dokusu biraz düzensiz kabardı. Tadı yine de gerçekten gayet iyiydi.
Kek bana fazla tatlı geldi, esmer şeker miktarı damak tadıma göre çok daha yüksekti. Doku olarak başarılıydı ama tat dengesi benim için hiç tutmadı açıkçası.
Hamuru 45 dakika yerine yalnızca 30 dakika mayalandırdım çünkü zamanım azdı, kek yine de güzel kabardı ama dokusu beklediğim kadar hafif değildi, biraz yoğun kaldı.
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