Cantonese Steamed Sponge Cake

Instructions

1. Gather all your ingredients and kitchen equipment. You will need a large mixing bowl, a whisk, a spatula, parchment paper, and a bamboo steamer (or a steamer insert).
2. Line the bottom of an 8-inch round cake pan with parchment paper. Make sure the parchment paper fits snugly to prevent any spillage. Grease the sides lightly with melted butter to ensure easy removal of the cake.
3. In a medium bowl, sift together the flour, baking powder, and salt. This step ensures a smooth and lump-free batter.
4. In a large mixing bowl, whisk the eggs until they are frothy. Gradually add the sugar while whisking continuously for about 5 minutes, or until the mixture is pale and thick.
5. Gently fold the dry ingredients into the egg mixture using a spatula. Do this in batches to prevent overmixing, which can make the cake dense.
6. Pour in the milk, vanilla extract, and melted butter. Fold gently until all ingredients are well combined and the batter is smooth.
7. Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.
8. Fill a large pot with a few inches of water and bring it to a simmer. Place the steamer basket or bamboo steamer over the pot, making sure it fits snugly without touching the water.
9. Place the cake pan into the steamer basket. Cover the steamer with a lid wrapped in a kitchen towel to prevent steam from dripping onto the cake, which can create a soggy texture.
10. Steam the cake on medium heat for about 45 minutes, or until a toothpick inserted into the center comes out clean. Do not open the lid during the first 30 minutes to prevent the heat from escaping.
11. Once done, carefully remove the cake from the steamer and let it cool in the pan for a few minutes. Run a knife around the edges and invert the cake onto a wire rack. Allow it to cool completely before slicing.
12. Serve the Cantonese Steamed Sponge Cake as is, or with a light dusting of powdered sugar. Enjoy!