Using an electric mixer, cream the oil and sugar. Add the eggs one at a time and combine well.
Fold in the sifted flour and alternate with the carnation milk.
Add the juice of a lemon and combine well.
Prepare a greased round 23 cm baking tin and pour the mixture into the tin.
Steam the cake over high steam for about 25 - 30 mins or use a skewer to check if it is baked through. Remove from heat and let it stand for about 5 mins.
Transfer to a rack and let it cool another 10 mins and then cut the cake diagonally into triangular shapes.
Place the cake into a container for storage so that it doesn't dry up.
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