Vegan Ma Lai Go Inspired Sponge Cake
Recipe for a fluffy, light and perfectly sweet Chinese and Malaysian inspired spongecake that is served at dim sum called Ma Lai Go. This recipe is veganized and adapted from Woks of Life’s Chinese Steamed Cake recipe.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
Ingredients
Scale
- 1 cup and 2 tablespoon or 256 grams of aquafaba at room temperature
- ½ cup or 100 grams of vegetable oil
- 1 ½ cup or 240 grams organic dark brown sugar
- 3 teaspoons or 13 grams vanilla extract
- ⅔ cup or 164 grams of unsweetened almond milk at room temperature
- 3 tablespoons or 36 grams of vegan custard powder
- 2 cups or 240 grams of cake flour
- 1/4 teaspoon of kosher salt
- 28 grams baking powder – must be fresh
Instructions
- Add the aquafaba, vegetable oil, and organic dark brown sugar to a stand mixer’s bowl. Using whisk attachment, mix on high for 5 minutes foamy. Do not overmix.
- Add the vanilla extract, almond milk, and custard powder to the bowl and mix on high again for one minute.
- In a small bowl, mix the cake flour, salt and baking soda. With a small sieve and a large spoon, alternate between sifting and folding in small amounts of all of the cake flour mix into the batter gently until just combined. Set batter aside and let sit, uncovered, for 30 minutes.
- While the batter is resting, line a 10 inch bamboo steamer basket with parchment paper. Make 2-3 inch thick parchment paper strips and place them at the bottom of the steamer basket to make a cross. These will be your handles.
- Make two strips of parchment paper that are almost twice as tall as the steamer’s walls. Line the inside perimeter with the strips.
- Line the bottom of the bamboo tray with a round parchment paper.
- Fill large pan with water almost all the way and set aside on the stove.
- After 30 minutes, pour the batter into the bamboo steamer basket lined with parchment paper. Set aside for 10 minutes.
- Meanwhile, bring the large pan with water to medium heat. It should start simmering by 10 minutes. It not, bring to a boil and immediately bring to a gentle simmer.
- Once the water in pot starts to simmer, cover the bamboo steamer with its lid and set on top of the pan. Steam for 1 hour exactly. Do toothpick test at 1 hour. If it’s dry, your cake is done. If wet, steam for 5-10 minutes, checking with toothpick until done.
- When cake is done steaming. Turn off the heat and leave alone for ten minutes. After ten minutes, remove the lid carefully to avoid any steam and remove the cake from the bamboo steamer and transfer to a cooling rack. Let cool for 30 minutes before serving.
Notes
- Nothing can be substituted in this recipe. Please follow strictly.
Find it online: https://bakeroise.com/vegan-ma-lai-go-inspired-sponge-cake/