Dark Brown Sugar Steamed Cake

Ingredient

Method

3 B eggs 60-70g dark brown sugar, sifted 15ml milk 90g LP flour, sifted 1 tablespoons veg oil

1. Whisk eggs and sugar using electric mixer for 3 minutes under medium speed until bright brown then continue to whisk on high speed for another 10 minutes or until ribbon stage. 2. Prepare the steamer. Line the aluminium tin with some parchment paper. 3. Quickly fold in the 1/4 portion of the sifted flour, followed by milk and oil (mix together in a small bowl first), then fold in another portion of the sifted flour. Continue this process until all flour are folded in. This process should be done as quickly and gently as possible. After folding in everything, you will see some bubbles forming. Just knock the bowl few times on the table to break some of the bubbles on top. 4. Pour the batter into the 6' aluminium tin laid with parchment paper and steam for 20 minutes. Cover the steamer cover with cloth.