Ma Lai Koe (Chinese Steamed Sponge Cake) - cooking recipe

Ingredients

125 g high-protein flour
90 g plain flour
1 tablespoon custard powder
225 g brown sugar
125 g melted butter
3/4 teaspoon vanilla essence
3/4 teaspoon molasses
3 eggs
180 -190 ml evaporated milk
1 1/2 tablespoons baking powder

Preparation

Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.