Ma Lai Go (Cantonese Steamed Sponge Cake)
A tall, honey-brown steamed sponge, soft and springy with a deep caramel flavour, a firm favourite at dim sum.
- Time55 min
- LevelMedium
- Costabout £0.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line a 20 cm round heatproof tin or bowl with baking paper. Set a steamer or a rack in a wide pan over 3 cm of water and bring to a simmer.
- 2
Whisk the eggs and sugar for 3 to 4 minutes, until thick and a shade paler. Whisk in the evaporated milk, oil and vanilla.
4 min - 3
Sift the flour, baking powder and bicarbonate of soda over the eggs. Fold in gently until just smooth. Rest for 10 minutes.
10 min - 4
Pour the batter into the tin and cover the top with foil. Wrap the pan lid in a tea towel so condensation does not drip on the cake.
- 5
Steam over a steady simmer for 30 minutes without lifting the lid, until risen and a skewer comes out clean.
30 min - 6
Cool in the tin for 10 minutes, then turn out and cut into wedges. Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
