Steamed Malaysian Sponge Cake ~ Mah Lai Goh黑糖馬拉糕

Steamed Malaysian Sponge Cake ~ 黑糖馬拉糕  Mah Lai Goh

What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.

One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.

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Classic Victoria Sponge

Classic Victoria Sponge

I loved to say BIG THANKS ♥♥ for my kids, they made this lovely cake for me during the weekend ( a sunny day )!

Classic Victorian Sponge

Classic Victoria Sponge

You can’t go wrong with this basic  victoria sponge, it’s such a super simple and easy to make cake.  Main ingredients consists of  flour, sugar and butter. Two slices of sponge cake filled with your favourite fruit or jam and whipped cream in between.

In the U.S. is known as a butter or pound cake while in the U.K. it is known as Madeira cake  or Victoria sponge cake.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.

Victorian Sponge

Classic Victoria Sponge

Classic Victoria Sponge

Ingredient: 

  • 100g  Self-Raising Flour
  • 100g Caster Sugar
  • 100g Butter, room temperature
  • 2 Large Eggs
  • 1 tsp Vanilla extract
  • Few tablespoon Strawberry Jam
  • 100g Whipped Cream
  • Icing Sugar for topping

Method: 

  1. Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  2. Use electric hand whisk to beat the butter and sugar until white fluffy, add vanilla extract and eggs, one at a time, mixed thoroughly.
  3. Sieve the flour into the egg mixture and use a plastic spatula to fold until all incorporated.
  4. Pour the cake batter into two lined and greased sandwich tins, bake into the hot oven for 18 to 20 minutes until cook.
  5. Cool down on a wire rack.
  6. Whipped the cream and keep in the fridge if the cake still warm.
  7. Spread jam on one of the cake and top with whipped cream, and lay another cake on top, sprinkle with icing sugar or caster sugar.
  8. Served with a cup of tea. Mmm… nice break!
Classic Vitctorian Sponge

Classic Vitctoria Sponge

Note: 

  • Any kind of the jam you can use or  put fresh berries to substitute the jam, and double cream instead of whipped cream. 
  • Caution: this cake was full of saturated fat and high sugar content. Not much for me but my family!