Steamed Sponge Cake and Summer Break

Summer is great and slow, and I thought I would take a couple of weeks break from blogging. Before I go, I will share with you a super easy recipe for making steamed Chinese sponge cake, or Ma Lai Go. If you've been to a Chinese Dim Sum lunch, I am sure you will recognize it as it's a must-have. My recipe is super low fat (as a matter of fact, no oil needed so the only fat comes from eggs) and low in sugar.

Prep time: 10 minutes;
Steam time: 20 minutes.

Recipe:

• ‎4 large Omega-3 eggs;
• 1 cup of sifted (cake) flour;
• 1/2 cup sugar (or less if you prefer tiny sweet);
• 1/2 tsp vanilla or almond extract;
• 1/2 baking soda;
• and 1/4 tsp salt.

Beat the eggs on high speed, add in sugar and vanilla/almond extract, for about 4 minutes or until foamy and fluffy. Fold the sifted flour, salt and baking soda lowly into the egg mixture, then pour the batter into cookie-sheet-lined (or lightly greased) pan. Steam for 20 minutes and you will get this -- simply. delicious. I usually flip it on a cake stand to show off the pretty texture at the bottom before serving.

See you in a couple of weeks.