Malásia Cake

Malásia – Sponge cake flavored with citrus and rum.

The Malásia cake is a light, chiffon-style sponge laced with citrus zest and a hint of rum – a perfect finale to an Angolan meal. Despite its exotic name, this cake is firmly rooted in Angolan bakeries and home kitchens. Its airy texture is achieved by beating eggs and sugar into a fluffy batter, enriched with butter and milk. Grated lemon (or orange) zest adds a bright, zesty aroma, while a little rum in the batter (and in a syrup brushed on after baking) keeps each bite moist and fragrant.

Typically served on holidays and special occasions, this cake is delightfully tender and slightly boozy. The tang of citrus complements the warm sweetness of the rum-soaked sponge. Once baked, the hot cake is pricked all over and brushed with a rum-sugar syrup, which the cake absorbs as it cools. The result is a moist, flavorful loaf that stays soft for days. Slice it with your morning coffee or serve it alongside tropical fruit salad for dessert. The simple yet refined flavor of Malásia is a testament to Angolan tastes: straightforward ingredients turned into something festive and memorable.

Malásia (Rum and Citrus Sponge Cake)
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Malásia (Rum and Citrus Sponge Cake)

Recipe by Travel S HelperCourse: DessertCuisine: AngolanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

250

kcal

Malásia is an easy citrus rum sponge cake. First, cream butter and sugar until pale, then beat in whole eggs, one at a time. Stir in milk, vanilla, and plenty of lemon and/or orange zest for bright flavor. Fold in self-rising flour gently to keep the batter light. Pour into a loaf pan and bake until golden and springy (about 45 minutes). Meanwhile, make a syrup of sugar, water and dark rum. Once the cake is baked, poke holes all over it with a fork and pour the warm rum syrup over the hot cake so it soaks in. Chill the cake fully before slicing. The finished cake is soft, aromatic and lightly boozy – perfect with tea or fresh fruit.

Ingredients

  • 200 g all-purpose flour (about 1⅓ cups) – provides structure. (Use self-rising if available, otherwise add 1½ teaspoons baking powder.)

  • 1 teaspoon baking powder – helps the cake rise (omit if using self-rising flour).

  • Pinch of salt – balances sweetness and enhances flavors.

  • 100 g (7 tablespoons) unsalted butter, room temperature – adds richness and tenderness.

  • 150 g (¾ cup) granulated sugar – sweetens the cake (can reduce to 120 g for a less sweet cake).

  • 4 large eggs, room temperature – whisked into the batter to make it light and airy.

  • 100 ml whole milk (about ⅜ cup) – moistens the batter (can use any milk).

  • Zest of 2 lemons (or 1 orange) – for a bright citrus flavor.

  • 2 tablespoons dark rum – flavoring in the batter (optional but traditional).

  • 50 ml dark rum + 50 ml water + 50 g sugar – combined and warmed to make a soaking syrup.

Directions

  • Preheat and prep (5 minutes): Preheat the oven to 180°C (350°F). Grease and flour a 9×5-inch loaf pan, or line it with parchment.

  • Cream butter and sugar (3 minutes): In a mixing bowl, beat the butter and sugar together until light and fluffy. This should take 2–3 minutes on medium speed (or by hand with a wooden spoon).

  • Add eggs and liquid (2 minutes): Beat in the eggs one at a time, mixing well after each addition. The mixture may look curdled; don’t worry. Add the milk, rum (if using), and the citrus zest, mixing just until combined.

  • Fold in dry ingredients (2 minutes): In a separate bowl, whisk together the flour, baking powder and salt. Gently fold the dry ingredients into the wet batter with a spatula, mixing just until no flour streaks remain. Avoid overmixing to keep the cake tender.

  • Bake (45–50 minutes): Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 45–50 minutes, until the top is golden and a toothpick comes out clean. If the cake browns too fast, tent it with foil.

  • Make the rum syrup (while cake bakes): In a small saucepan, combine 50 g sugar, 50 ml rum and 50 ml water. Heat gently until the sugar dissolves, then cool slightly.

  • Soak the cake (10 minutes): As soon as the cake comes out of the oven, use a fork to poke holes all over its surface. Slowly pour the warm rum syrup over the hot cake, letting it soak in. Allow the cake to cool completely in the pan (the syrup will infuse the cake as it cools).

  • Serve: Once cool, remove the cake from the pan. Slice and serve. The cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Equipment Needed

  • Loaf pan (9×5-inch)
  • Electric mixer or whisk and bowl
  • Mixing bowls (one for wet ingredients, one for dry)
  • Fork (for poking cake)
  • Small saucepan (for syrup)
  • Spatula
  • Cooling rack

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Serve Malásia at room temperature. It is lovely dusted with powdered sugar and garnished with extra citrus zest. The cake’s delicate sweetness goes well with a cup of strong black tea or a fruity white wine (like a Moscato). For a tropical dessert board, accompany slices with fresh berries or melon.
  • Storage & Reheating: This cake stays moist for days thanks to the syrup soak. Store wrapped in foil or an airtight container at room temperature for up to 3 days. For longer life (up to a week), refrigerate. Bring the cake to room temperature before eating for the best flavor. Do not freeze, as the syrup will cause a soggy texture upon thawing.

Variations & Substitutions:

  • Alternate Rum: Substitute dark rum with 2 tablespoons citrus liqueur (e.g. Cointreau) in both the batter and syrup for an orange aroma.
  • Citrus Only: Omit rum altogether and use 100 ml orange juice in the syrup for a non-alcoholic, tangy finish.
  • Extra Fruit: Mix in 50 g chopped candied orange peel or raisins when folding in the flour for added texture.
  • Lighter Cake: Use 80 g butter and replace 20 g of flour with 20 g cornstarch for a lighter crumb.

Chef’s Tips:

  • Quick Tips on Ingredients: Using room-temperature eggs and butter ensures a smooth batter. The citrus zest should be very finely grated to spread flavor throughout. Adjust the rum to taste; if preferred, substitute coffee liqueur or omit for a non-alcoholic cake (add a little vanilla in that case).
  • Fold Gently: Overmixing deflates the air you’ve beaten in. Fold in the flour just until barely mixed for a light sponge.
  • Check for Doneness: The cake is done when it springs back lightly when pressed and a tester comes out clean. If the center is still jiggly after 50 minutes, give it another 5.
  • Syrup Soaking: Pouring syrup over the warm cake is key to a moist result. Allowing it to soak in while the cake cools ensures even absorption.

Shopping & Make-Ahead:

  • Shopping List: Self-rising flour or all-purpose flour, eggs, citrus fruits, rum.
  • Prep Ahead: The batter can be mixed a few hours before baking; keep it chilled until ready to bake. Bake the cake a day ahead, making sure to cool and wrap it well. The flavor improves after a day as the rum melds.

Nutrition Facts (per slice, ~1/10 of cake)

Calories 250 kcal
Total Fat 10 g
Sat. Fat 6 g
Carbs 30 g
Fiber 0 g
Sugar 18 g
Protein 5 g
Allergens Eggs, Dairy, Gluten

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