Chinese steamed sponge cake

Ingredients

• 250 g brown sugar
• 250 g self-raising flour
• 3 eggs
• 200 ml of carnation milk
• 80 ml of vegetable oil
• juice of a lemon

Preparation

• 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.

Questions

Photos of members who cooked this recipe