 | This article is written like a personal reflection, personal essay, or argumentative essay that states a Wikipedia editor's personal feelings or presents an original argument about a topic. (August 2019) |
 Malay sponge cake at a Cantonese restaurant | |
| Alternative names | Mah Lai Goh, Ma Lai Go, Ma Lai Gao, Ma La Gao, Malay cake, and others |
|---|---|
| Course | Dim sum, xiaochi |
| Place of origin | China, Malaysia |
| Region or state | China (Guangdong), Hong Kong, Macau, Malaysia, Singapore, Cambodia, Laos, Thailand |
| Main ingredients | Traditionally made with levain, flour, white sugar and eggs |
Malay sponge cake[a] is a popular dessert cake in Guangdong and in Hong Kong. It usually can be seen at a traditional teahouse in Guangdong and Hong Kong. The cake is made of lard or butter, flour, and eggs, using a bamboo steamer to develop puffiness. An entire Malay sponge cake is a huge yellow round cake, but is generally sold as slices in teahouses. In Hong Kong, where it is very popular, the cake was listed as the "national cake" by the American news channel CNN.
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