ScarlettMa Lai Cake
November 29th 2007 08:36
Ma Lai Cake
About Ma Lai Cake
Ma Lai Cake, a typical Hong Kongese (or Cantonese) dish. Many people go to yum cha for this feather-light sponge with its warm, tracly fragrance. Serve it freshly steamed and eat with chopsticks makes it the perfect way to finish the meal.
INGREDIENTS
Serves 4
4 eggs, at room temperature
1 tablespoon water
180 gm / 6½ oz white sugar
1 tablespoon golden syrup
150 gm / 5¼ oz flour
1 teaspoon baking powder
1. Butter a round or a square 15-cm / 6-in diameter cake tin, and line the bottom with enough doubled greaseproof paper to form ‘handles’ above the level of the tin. Make sure your cake tin fits within your steamer.
2. Sift flour and baking powder together and set aside.
3. Place eggs, water, sugar and golden syrup in food processor and blend for 10 minutes at high speed, until mixture is thick and creamy.
4. Remove to a bow, then fold in the powder mixture.
5. Pour batter into the cake tin, and set inside the steamer over boiling water.
6. Cover and steam for 30 – 40 minutes, keeping an eye on the water to make sure it doesn’t boil dry.
7. Insert a thin skewer to test if cake is cooked. If skewer comes out dry, not wet, and cake is cratered with small air bubbles, gently lift the cake from the tin using the greaseproof paper, rest on a rack and peel off paper.
8. Cut the pudding into squares or wedges and place each serving in the centre of a warm dinner plate.
**From “Favourite Food by Jill Dupleix”**
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