Steamed Cake, Cantonese Style

Notes

• Originally made with gula melaka, a very dark palm sugar, adapted with what’s available in my UK household.
• The resting step is not optional. It develops the airy, slightly springy texture that makes this cake distinct.
• Do not lift the lid during steaming. It will cause the cake to sink in the middle.

Ingredients

• 120g dark brown sugar
• 50g treacle
• 100ml soy milk
• 3 eggs
• 80ml vegetable / sunflower oil
• 150g self-raising flour
• ½ tsp bicarbonate of soda

Method

1. Add the dark brown sugar, treacle and milk together in a small pan. Cook on a low-medium heat until the sugar dissolves, then take it off the heat and let it cool.
2. Transfer the cooled sugar mixture to a medium bowl. Whisk in each of the eggs one at a time.
3. Add the vegetable oil and combine.
4. In 3 parts, sift in the self raising flour and bicarbonate of soda and fold to combine.
5. Once the mixture is looking like thick caramel, leave it to rest for 30 minutes.
6. Prepare your pan: grease and line the bottom of a small cake pan.
7. Set up a steamer: if you have a decent steamer, you’re sorted. Otherwise, get a big pot with a lid, and put a small rack/egg ring on the bottom to raise the height that your cake tin will sit. Wrap a clean teatowel around the lid of your pan. When steam rises to the lid of the pan it will create droplets that can fall back onto your cake and dent it. The teatowel prevents this.
8. Put water in the bottom of your steamer and bring it to a boil.
9. Back to your cake mixture. Add it to your cake tin and drop it onto the surface a few times to reduce the air bubbles.
10. Steam over high heat for 35 minutes. The cake is done when a skewer inserted in the centre comes out clean. Do not open the steamer before 25 minutes.
11. Remove from the steamer and leave in the tin for 10 minutes before turning out.
12. Best eaten on the day, though it keeps wrapped at room temperature for a day. You can also keep it in the fridge and re-steam it before serving.