Ma Lai Gao or Sponge Cake is a quintessential component of the life and childhood times of me. Having canvassed various dim sum cart ladies to bring me a centre piece of delicious, fluffy yellow cake heaven throughout my formative years I, more accurately my dad, have learned to make the coveted recipe.
1 cup of flour
1/2 Teaspoon of Baking Powder
1 cup of sugar
1 cap full of vanilla essence
To prep for the steaming, boil 2 inches of water in a double boiler. A bamboo steamer provides the best result but a deep pie plate can be substituted in a traditional double boiler.
Beat together eggs, sugar and vanilla essence until a light meringue texture. Shift together baking powder and flour. Once combined and eggs are fluffy slowly fold in flour and baking powder mixture. Whip for another few minutes after combined to ensure that there are no flour lumps in the mixture. Ensure the pie plate/bamboo steamer is lined with wax paper and pour batter.
Steam for 10-15 minutes or until toothpick comes out dry. Take the steamer off of the water and allow to sit until mostly cool.
The recipe makes about 8 good sized pieces or in the case of my parent’s and myself dessert, breakfast and a snack throughout the next day.