Ma Lai Go

Ingredients

• 3 large eggs, at room temperature
• 120g dark brown sugar
• 60ml groundnut oil
• 80ml evaporated milk, at room temperature
• 1 tsp vanilla extract
• 120g cake flour
• 18g custard powder
• 14g baking powder
• Pinch of fine salt

Before you cook

• Line a 20cm bamboo steamer basket or cake tin with baking paper, letting it come up the sides.
• Sift the cake flour, custard powder and salt together into a bowl.
• Measure the baking powder into a small dish and keep it separate.

Steps

1. Whisk the eggs and brown sugar together for 5 minutes, until thick, pale and airy.
2. Pour in the oil, evaporated milk and vanilla and whisk briefly, just until smooth.
3. Sift the flour mixture over the top and fold it in gently until no dry streaks remain.
4. Cover the bowl and rest the batter at room temperature for 30 minutes.
5. Sift the baking powder over the batter and fold it in with as few strokes as you can manage.
6. Rest the batter for a further 10 minutes so the bubbles settle.
7. Bring a wide pan of water to a hard rolling boil.
8. Pour the batter into the lined basket and level the surface.
9. Steam over the hard boil for 30 minutes without once lifting the lid.
10. Test the centre with a skewer, which should come out dry.
11. Lift the basket off the water and rest the cake for 10 minutes.
12. Cut into wedges and serve warm, straight from the basket.