Ingredients
The following ingredients have 4 Servings
- 5 large eggs (room temperature) ((from 58-60 grams egg with the shell))
- 150 gr dark brown sugar (you can use coconut sugar or light brown sugar too)
- 125 gr cooking oil (I don't recommend cutting down)
- 50 ml milk
- 2 tsp vanilla extract
- 175 gr all-purpose flour
- 13 gr cornstarch
- 50 gr custard powder
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp molasses (You can use 1 teaspoon dark soy sauce too)
- 50 ml milk
- 9" bamboo steamer (with at least 2 1/2 -inch depth)
- 8" square or 9" round round cake pan (with at least 2 1/2-inch depth)
- 6" round cake pan (with at least 2 1/2-inch depth)
Instruction
- Make sure the eggs are at room temperature. I get them out from the fridge 30 minutes before I plan to start working on the recipe. You can also soak them in lukewarm water (NOT hot water, you don't want to cook the eggs) for 10 minutes to bring them down to room temperature.
- I highly recommend using a bamboo steamer lined with parchment paper to steam the cake. The bamboo basket has holes at the bottom and the cake cooks better that way and you won't have dense spot. Regular cake pan will work too, but if you have a bamboo basket, I would use that instead
