Chinese Steamed Sponge Cake

Name: Chinese steamed sponge cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3
Cuisine: en
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

Other

3 servings

25 min

20 min

Very Easy

941 Kcal

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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

Estimated cost: 1.37€ (0.46€/serving)

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.