Cantonese Steamed Sponge Cake
This Cantonese Steamed Sponge Cake or Mara Zhan 马拉盏 is usually made in a small cup or small mould name "Zhan盏" in Chinese , so the cake will get a taller and tilted shape after steaming. The cake is soft and spongy especially when served warm.
Ingredients
- 2 large eggs
- 10 ml fresh milk or water
- 1 tsp vanilla extract
- 85 g caster sugar
- 85 g cake flour or plain flour
- 10 g corn starch
- 2 tsp baking powder
- 20 ml corn oil
Instructions
- In a bowl, combine eggs, sugar, milk and vanilla with a hand whisk. Stir mixture well.
- Sieve flour, corn starch and baking powder to the egg mixture, mix well thoroughly, then pour in corn oil. Stir well again.
- Covered and set aside for about 5 minutes.
- Fill up the cup mould with corn oil to almost full, then pour it into another cup mould, to make sure that the cup mould is fully greased. Makes 4
- Pour batter from one side of the cup mould to the rim, so that the cake will rise and tilted shape after steaming.
- Steamed at high heat under boiling water for about 10 minutes. Best to serve warm.
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