My sister Michelle's birthday was this past week. She is perhaps the biggest bread lover I know, a connoisseur of all things spongy and composed of carbohydrate. Whenever we went to dim sum as children, my favourite items were always crispy but Michelle's were soft and spongy, her ultimate selection being Ma Lai Go, a sweet steamed sponge cake served warm in large wedges. I am still in search of a good Ma Lai Go recipe so in the meantime, I decided to make another spongy classic, angel food cake. It was also a good opportunity to use up my excess egg whites which have been haunting the refrigerator.
I could not find my angel food cake tube pan which must have wandered away during one of my multiple long distance moves so my Bundt pan was used instead. To dress up this fairly plain cake, a passionfruit Italian meringue was piped to give flavour and a more finished look. An impromtu strawberry-lime coulis was also prepared because I was afraid the cake would be too dry but surprisingly, it was quite moist and I forgot to serve the sauce anyways! Happy Birthday and I will hopefully make Ma Lai Go instead next year!