Malaysian Sponge Cakes ("馬拉糕", Malay Gou), also known as Malay Cakes, are famous Cantonese pastries and are common pastries in Hong Kong and Cantonese restaurants. They are a kind of steamed cake. Malaysian Sponge Cakes are usually made into large round shaped cakes and then cut into smaller pieces for sale. Royal Gourmet's version is also a soft, fluffy, golden yellow cake with a lovely aroma. Cake lovers alike will normally steam Malaysian Sponge cakes and eat them warm because the steamed freshness 

tastes particularly good.

Although it is a typical pastry in Hong Kong, its origins have not been tested. One of the more common stories is that the British had the habit of afternoon tea after they ruled the Malaysian Peninsula and this introduced the sponge cake into the tradition. Coconut milk was more common than milk in the Malaysian Peninsula, with the fact that back in those days, ovens were not commonplace, the method of steaming cakes was much more popular due to the simplicity. Originally Malaysia's cakes were made with the addition of pandan leaves to serve as a green cake, but the Cantonese chefs found it difficult to source the Pandan leaves in Guangdong and hence used brown sugar and heightened the sweet taste with more eggs. This tradition has now been passed on to Hong Kong, Macao and even to Europe.