These steamed mini sponge cakes, or 马拉盏, are light, fluffy, and perfect for any occasion. Unlike baked cakes, these are steamed, giving them a uniquely tender, springy texture that’s hard to resist. It’s the kind of treat you’ll want to make again and again.
What is Mǎ lā zhǎn (cantonese sponge cake)
马拉盏 (Mǎ lā zhǎn), is sometimes called Chinese steamed mini sponge cakes in English, though it doesn’t have a widely recognized English name.
It resembles small, steamed sponge cakes and is known for its soft, airy texture and slight sweetness.
No Oven, No Mixer: The Perfect Steamed Egg Cake Recipe
If you’re looking for a light, fluffy cake that’s bursting with rich milk and egg flavor—and without the need for an oven or electric mixer—then this mini sponge cake recipe is the one for you!
The first time I made a Chinese-style cake, it was this very mini sponge cake, and I was immediately charmed by how beautifully it turned out.
The cake came out of the steamer so perfectly airy that I couldn’t resist poking and pressing it just to feel that soft springiness.
Unlike Ma Lai Go (the more famous Cantonese Sponge Cake), mini sponge cake has its own understated charm.
I first discovered it at a dim sum restaurant, and after that one bite, I knew I needed to recreate it at home. It has a flavor that’s richer and creamier than Ma Lai Go, making it irresistible!
What I love about mini sponge cake is its simplicity. You don’t need an oven, a mixer, or even yeast—just a few basic ingredients and a steamer.
This cake is truly a testament to how easy and enjoyable homemade treats can be, even for those who might be intimidated by baking.
In fact, about 10 years ago, most households in China didn’t even have ovens, so steaming was the go-to method for treats like this.
Some of our favorite traditional steamed cakes include Nian Gao (Sticky Rice Cake), Fa Gao (Prosperity Cake), and Steamed Osmanthus Cake, which we’d make for holidays and celebrations.
For this recipe, I like to pour the batter into a piping bag to easily fill the molds and get an even, smooth finish on the cake.
Ingredients
Main Ingredients
- 65g cake flour
- 15g milk powder
- 60g sugar (adjust to taste)
- 2 eggs
- 15g milk
- 15g corn oil (plus extra for greasing molds)
Additional Ingredients
- 4g baking powder
- Goji berries, a few (for decoration; you can substitute with other dried fruits or nuts)
Instructions
Step 1: Prepare the Batter
Mix Dry Ingredients: In a medium mixing bowl, add 65g cake flour, 15g milk powder, and 60g sugar. Stir to combine well.
Add Eggs and Milk: Crack 2 eggs into the bowl, then pour in 15g milk. Use a whisk or chopsticks to gently mix the ingredients, stirring in a Z-shaped motion. Continue mixing until you have a smooth, even batter with no visible dry flour.
Incorporate Baking Powder: Add 4g baking powder to the batter. Mix thoroughly to ensure the baking powder is well distributed. This will give the cakes a light, fluffy texture as they steam.
Add Oil: Pour in 15g corn oil and stir gently until fully combined. Be careful not to overmix, as this can make the texture denser. Set the batter aside to rest for 10 minutes, allowing the baking powder to activate.
Step 2: Prepare Molds and Decorations
Grease the Molds: Lightly grease each mold or ramekin with corn oil to prevent sticking. Suitable molds include mini cake pans, pudding cups, or specific molds. If using silicone molds, you may not need to grease them.
Add Goji Berries: If desired, soak the goji berries in warm water for a few minutes to soften, then drain. You can place a few on top of each cake for a decorative finish.
Step 3: Steam the Cakes
Fill the Molds: Pour the batter into each mold, filling each one just to the top.
Arrange in Steamer: Bring a steamer to a boil, then place the filled molds inside. Cover the steamer with the lid.
Steam: Steam the cakes over high heat for about 10 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, the cakes are ready. If not, steam for an additional 2-3 minutes.
Step 4: Unmold and Serve
Cool Slightly: Let the cakes cool in the molds for a few minutes before gently removing them.
Serve: Enjoy these mini sponge cakes warm for a soft, fluffy texture, or let them cool to room temperature for a slightly firmer bite. They pair well with tea or coffee as a light snack.
Notes
Choosing Ingredients: High-quality cake flour and fresh baking powder will yield the best texture. Using cake flour rather than all-purpose flour helps keep the cakes delicate and airy.
Adjusting Sweetness: Feel free to adjust the amount of sugar based on your taste preferences.
Flavor Variations: Add a hint of vanilla extract, coconut flakes, or matcha powder for a unique twist. Just remember to balance the dry and wet ingredients to maintain the right batter consistency.
Steamed Cantonese Sponge Cake
Ingredients
Main Ingredients
- 65 g cake flour
- 15 g milk powder
- 60 g sugar adjust to taste
- 2 eggs
- 15 g milk
- 15 g corn oil plus extra for greasing molds
Additional Ingredients
- 4 g baking powder
- Goji berries a few (for decoration; you can substitute with other dried fruits or nuts)
Instructions
Step 1: Prepare the Batter
- Mix Dry Ingredients: In a medium mixing bowl, add 65g cake flour, 15g milk powder, and 60g sugar. Stir to combine well.
- Add Eggs and Milk: Crack 2 eggs into the bowl, then pour in 15g milk. Use a whisk or chopsticks to gently mix the ingredients, stirring in a Z-shaped motion. Continue mixing until you have a smooth, even batter with no visible dry flour.
- Incorporate Baking Powder: Add 4g baking powder to the batter. Mix thoroughly to ensure the baking powder is well distributed. This will give the cakes a light, fluffy texture as they steam.
- Add Oil: Pour in 15g corn oil and stir gently until fully combined. Be careful not to overmix, as this can make the texture denser. Set the batter aside to rest for 10 minutes, allowing the baking powder to activate.
Step 2: Prepare Molds and Decorations
- Grease the Molds: Lightly grease each mold or ramekin with corn oil to prevent sticking. Suitable molds include mini cake pans, pudding cups, or specific molds. If using silicone molds, you may not need to grease them.
- Add Goji Berries: If desired, soak the goji berries in warm water for a few minutes to soften, then drain. You can place a few on top of each cake for a decorative finish.
Step 3: Steam the Cakes
- Fill the Molds: Pour the batter into each mold, filling each one just to the top.
- Arrange in Steamer: Bring a steamer to a boil, then place the filled molds inside. Cover the steamer with the lid.
- Steam: Steam the cakes over high heat for about 10 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, the cakes are ready. If not, steam for an additional 2-3 minutes.
Step 4: Unmold and Serve
- Cool Slightly: Let the cakes cool in the molds for a few minutes before gently removing them.
- Serve: Enjoy these mini sponge cakes warm for a soft, fluffy texture, or let them cool to room temperature for a slightly firmer bite. They pair well with tea or coffee as a light snack.
