Chinese Steamed Sponge Cake

Stumbled upon this super baking blog and tried one of her recipes today. Chinese Steamed Sponge Cake is SK's all-time favourite. Everytime we were back in Malaysia, he would go to SS2 Medan Selera and buy tonnes of them.

Ingredients:
250 gm top flour
250 gm caster sugar
2 tbsp milk powder
6 large eggs
60 gm corn oil

Method :
Sift flour and milk powder together.

Beat the eggs and sugar together till light pale in color and the ribbon stage. (If you lift the beaters up and do a figure of eight on the batter, the figure of 8 must be visible for about 3 secs. before disappearing).

Gradually fold in the flour mixture and oil and batter till well mix using a spatula.

Pour batter into a 8" square baking pan lined with greaseproof paper.

Cover the top with aluminium foil.

Steam on high heat for 30 mins and check if skewer comes out clean.
If not steam for another 5 to 10 mins.

Both SK and Tobey loved it (it's a very very satisfying feeling to see Tobey stuffing his face with what I baked). I was generally quite happy with it a tad bit disappointed as it didn't came out as fluffy as I hoped for. After reading the comments on the blog, it's confirmed that's because I used normal self-raising flour and not "Top" flour. Maybe next time I'll add additional baking powder and cover the cake tin with a looser foil lid so that the cake can rise more.