Mini Chinese Sponge Cakes
Mini Chinese Sponge Cakes, also known as “Muffin Cakes” or “Ma Lai Gao,” are fluffy, soft, and slightly sweet cakes that are popular in Chinese cuisine. These treats are steamed rather than baked, which gives them a unique texture and makes them a wonderful addition to tea time or desserts.
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.
Notes
Avoid opening the steamer during the steaming process, as it can affect the rising of the cakes.
Serve warm or at room temperature, and they can be enjoyed plain or with a light dusting of powdered sugar.
You can experiment with flavors by adding a bit of matcha powder or cocoa powder to the batter for a twist.