Steamed Chinese Sponge Cake Recipe?
Are you looking for the recpe for ma-lai gao? It is yellow, not too sweet, and extremely spongy, can be found in many bakeries and some dim sum restaurants.
I don't think rice flour nor glutonious rice flour would make a sponge cake as it is extremely dense and all starch.
I do have a recipe for ma-lai gao, which is what I know as steamed chinese sponge cake. Its a little rough as I've made it over 100x, so a lot is done by sight now (my grandma wants me to cook like a Chinese person).
I think Ma Lai Go is actually Malaysian, which is where the name derives from, Malay Cake. Chinese Sponge Cake is either the newer version found in Chinese bakeries with the paper wrapped around it or an older version which is much denser and more bland (texture of a soft cornbread). The latter is steamed and made (once again I think) with just eggs and flour.
I tried making it today by adapting my mom's basic steamed cake recipe.
1/2 light brown sugar, lightly packed
1/4 white flour
1/4 sweet rice flour
1/4 tsp. baking powder
pinch of baking soda
Whip eggs with sugar until quadrupled in volume.
Sift dry ingredients and fold into eggs.
I steamed it in an oiled, parchment lined 8 quart souffle for 20-25 minutes.
Had a chewy texture like that little brown cupcake.