Mini Chinese Sponge Cakes is a light , fluffy treat that many folks in Chinese kitchens just love . These little cakes , known as Ma Lai Gao , pop up at birthdays , weddings , and even dim sum brunches . With their soft crumbs and hint of vanilla , they melt in your mouth and taste perfect with a cup of tea .
These mini cakes don’t just taste good ; they mean joy and togetherness . In China , families share them during the Mid-Autumn Festival to celebrate reunion . Chefs also serve them in dim sum spots where friends and relatives chat over small plates and sweet cakes . You can try flavours like green tea , chocolate , or even coconut — the sky’s the limit .
This guide dives into the world of Mini Chinese Sponge Cakes , covering where they came from , why they’re special , and what simple ingredients make them shine . You’ll find an easy recipe , tips to avoid common slip-ups , plus storage ideas . Whether you’re new to baking or you’ve whipped up loads of cakes before , this article will get you mixing and baking with confidence .
Understanding Mini Chinese Sponge Cakes
Mini Chinese Sponge Cakes , or Ma Lai Gao , shine because of their airy texture and delicate flavour . To get that fluffiness , you whip eggs and sugar until frothy , then fold in sifted flour and melted butter . The batter puffs up in the oven , making little clouds of cakе that feel almost like eating air .
Traditionally , you only need eggs , sugar , cake flour , and unsalted butter . Egg whites give lift ; sugar stabilizes those whites and adds sweetness . Cake flour makes a tender crumb , and butter keeps things moist while boosting the taste . A dash of vanilla extract and a pinch of salt round out the flavour .
Cultural Significance
These sponge cakes carry more weight than just dessert fare . They stand for good luck and happiness at weddings and birthdays . During Mid-Autumn Festival , families break cakes and mooncakes alike to show they’re together in spirit .
In dim sum restaurants , these little treats are a must-order . Diners pop them into their mouths between bites of dumplings and buns , enjoying the contrast of textures . Because they’re so light , you can have more than one — or two — without feeling stuffed .
Ingredients
Gather these basics to make Mini Chinese Sponge Cakes at home :
- 4 large eggs (room temperature)
- 120 g granulated sugar
- 100 g cake flour
- 20 g unsalted butter (melted)
- 1 teaspoon vanilla extract
- Pinch of salt
If someone you bake for is allergic , try these swaps :
- Flaxseed meal or applesauce instead of eggs
- All-purpose flour for cake flour (just expect a denser result)
- Vegan butter in place of regular butter
You can also go organic or gluten-free by choosing certified flour and sugar options .
Equipment Needed
These tools will set you up for success :
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Rubber spatula
- Measuring cups and spoons
- 4-inch square or round cake pans
- Cooling rack
Make sure your mixer can whip those egg whites nice and stiff . Non-stick pans help you pop out the cakes easily once they’ve cooled .
Mini Chinese Sponge Cakes
Equipment
- 1 mixing bowl
- 1 whisk
- 1 steamer or steaming rack
- 1 muffin tin or silicone molds
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 parchment paper if using the muffin tin
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- Prepare your steamer: Fill the steamer pot with water, ensuring it does not touch the bottom of the steamer tray. Bring to a simmer while you prepare the batter.
- In a mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing gently with a rubber spatula until just combined. Avoid overmixing; a few lumps are okay.
- Line your muffin tin or silicone molds with parchment paper if necessary. Pour the batter into each mold, filling them about ⅔ full.
- Place the filled molds in the steamer basket (ensure there's enough space for steam to circulate).
- Cover the steamer with a lid and steam over medium-high heat for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Once cooked, carefully remove the mini sponge cakes from the steamer and let them cool for a few minutes before serving.
