Mini Chinese sponge cake 😍
Mini Chinese sponge cakes, also known as “Ma Lai Gao” in Cantonese, are delightful treats that boast a soft and fluffy texture. These little cakes are often steamed, creating a unique consistency that sets them apart from traditional baked cakes.
2 medium eggs, eggs at room temperature
60g cake flour, ½ US cup
40g castor sugar, about 3 tbsp+1 tsp
5 g of oil, olive oil or other vegetable oil about ¾ teaspoon
lukewarm water, to speed up the whisking process.
Preheat the oven to 180 C around 350F.
Prepare a larger container and add lukewarm water half full, then place your mixing bowl over the lukewarm water. Add the eggs and castor sugar.
Whisk on medium speed until light and fluffy. And then use a slow speed to remove some big bubbles. This step is key to success and can take 12-15 minutes until the mixture reaches the ribbon stage.
Sift the flour in.
Then use a spatula to mix well. And finally add oil and mix well too.