The Ultimate Vegan Ma Lai Go
Ma Lai Go cake
(Makes 2 6-inch cakes)
Starter:
3/4 cup water, divided
3/4 cup beer, divided
4 cups + 2 tablespoons cake flour, divided
1/2 cup of starter
1 1/2 tablespoonsal-purpose flour
1 1/2 tablespoons Bird’s Custard Powder ()
3 egg – vegan replacers (1 teaspoon egg substitute with 2 tablespoons coconut milk per egg)
1/16 teaspoon black salt ()
1/3 cup + 2 tablespoons sugar
1.7 teaspoons baking powder
1 teaspoon baking soda with 2 tablespoons coconut milk
1/4 cup + 2 tablespoons vegetable oil (warmed in microwave for 20 seconds)
Steam on medium high heat for 20 minutes
I cannot begin to recommend this recipe enough!! To say that I was amazed by the flavor and texture was an understatement. I originally read about this traditional Malaysian sponge cake recipe online, where it was emphasized that the starter was key – key to the flavor, key to the soft, crumbly and moist texture. And oh yea, it takes about 5 days to make…I played around with getting that egg flavor just right and the results were spectacular. It’s ridiculous to spend 5 days on a cake, but I’m going to say if you can, try this one😊
This looks Amazing!!!
Amazing!
this looks so good
+the 7th grade emo phase Thank you! It’s so worth it!😊
YUM! Is there a way with GF flour?? Anything Wheat free.
+Andrea Lee I haven’t tried it with GF flour yet, but part of me thinks we have so much leavening in it, it may be worth a try…