Steamed Custard Sponge Cake

I wanted to create a recipe for steamed custard sponge cake.  This was my second trials.  I used a different recipe for the first attempt and for some reason the bottom half of the steamed cake was slightly hard, even though it rises beautifully.  So, I played around with this second recipe and added oil into my steamed sponge cake.  It didn't raise as high because my bamboo steamer was too big, I used a 12-inch bamboo steamer.  This recipe is okay but I wanted to try it with separating egg yolk and egg white (like a chiffon cake method) and compare the result.  And of course use a smaller pan!  This cake was soft but after the second day, it was still soft but had a slightly dry texture.

The steamed custard sponge cake from the bamboo steamer had nice top, even though I didn't cover it with a cheese cloth.  The first one I steamed using my electric steamer had bubbles top because the water condensation from the steamer kept dropping onto the cake.

Ingredients:

(A)

• 1 1/4 cup self raising flour
• 1/4 cup custard powder
• 1/4 tsp. baking soda

(B)

• 3 large eggs
• 2/3 cup brown sugar (I used light, but it doesn't matter, just use what you have)
• 1 tsp. pure vanilla extract

(C)

• 1/4 cup + 1/8 cup canola oil

Method:

1.  Sift (A) in a bowl, set aside.

2.  In a large mixing bowl, add in (B), beat with an electric beater until thick and double/triple in size.

3.  Alternating adding flour and oil and stir with a spatula until combine.

4.  Pour into parchment lined bamboo steamer, cover and steam on your wok for 20-30 minutes.  Depending on the size of your bamboo steamer.

Note:  If you don't have a bamboo steamer, you can use a round cake pan and steam it using your wok.  Cover with a wok lid.