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13 Comments

  1. Hi, i tried making it with sourdough starter, coconut milk and gula melaka/ coconut sugar along with egg free custard powder. It works like a charm but not gluten free.

  2. Hi: I love this cake and it’s the exact same recipe as my aunt. I have a big problem and that is…after it has steamed for one hour and while it is cooling, it always deflates about 50%. For some reason it does not happen to my aunt. I followed the recipe exactly as stated. I don’t know what I’m doing wrong. Please comment.

    1. Ahhh!! There could be a lot of reasons why your cake might deflate. Are you using fresh baking powder (you can test it by stirring some water and baking powder together, should be bubbly)? The other thing is to make sure your egg white is very stable, beat it until it’s stiff but mix it gently into the batter just enough that there are no lumps of egg white). You can also read my other cake baking tips in my orange chiffon cake recipe post: https://nutfreewok.com/olive-oil-orange-chiffon-cake-recipe/

      1. Should I be cooling the cake upside down? Should I be whipping the egg whites with cream of tartar from the start and how long does it take to get stiff? I remember my aunt whipped the egg whites with cream of tartar to start, but your recipe ask that the cream of tarter be added later.

        1. It’s not necessary to cool this cake upside down. Your question about adding cream of tartar at the beginning intrigued me and after reading about it some more, it makes sense. The acid from cream of tartar acts as a stabilizer so why not stablize the egg foam from the beginning. However, I’ve made sponge cake the same way since I started baking and it turns out everytime. Did you read the baking tips in my orange chiffon cake recipe? I learned one more thing that I didn’t know before, mix your egg whites in a glass or stainless steel bowl and not in a plastic or copper bowl. I don’t know why your mai lai go doesn’t turn out, I hope you can figure it out and let me know.

  3. I have never had anything like this and it looks so delicious that needs to change! I can tell how much you love it by your glowing description! Your directions make it very do-able!