Desserts
Ma Lai Go (Brown Sugar Sponge Cake)
A fluffy, moist brown sugar sponge cake that's a dim sum classic — made at home with a long, slow rise for the perfect spongy texture.
This is ma lai go, aka brown sugar sponge cake, and one of the most beloved dim sum classics. After trying so many different sponge cake recipes that ultimately failed, the secret turned out to be letting the batter rest in a warm spot for nearly four hours. That long, slow rise is what gives ma lai go its iconic fluffy, moist, and impossibly spongy texture. Grandma approved.
Ma Lai Go (Brown Sugar Sponge Cake)
Ingredients
- 150g brown sugar
- 100ml warm water
- 3 large eggs
- 80ml milk
- 2 tbsp vegetable oil
- 170g cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 3g instant yeast
Instructions
- Dissolve brown sugar in warm water and let cool slightly.
- In a large bowl, whisk eggs until frothy. Add milk, vegetable oil, and the brown sugar mixture. Whisk until combined.
- Sift in cake flour, baking powder, and baking soda. Mix until smooth with no lumps.
- Add instant yeast and stir to combine.
- Cover the batter and let it rest in a warm environment for about 4 hours, until the batter has risen and is bubbly.
- Gently stir the batter to deflate slightly, then pour into a lined or greased 8-inch round cake pan.
- Steam on high heat for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes:
The key to this recipe is patience — letting the batter sit in a warm environment for nearly four hours ensures the yeast has plenty of time to rise, giving the cake its signature fluffy, spongy texture. Recipe inspired by @cicili.tv.
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