Cantonese Sponge Cake is one of my favorite childhood desserts. The subtle sweetness of this sponge cakes pairs perfectly with a hot cup of tea or coffee.

Ingredients:

250g cake flour
7g baking powder
110g evaporated milk
225g light brown sugar or unrefined sugar
5 large egg yolks (or 100g)
4 large eggs (or 200g)
2g baking soda
100g (1 stick) of butter, melted
30g custard powder or cheese powder
1/4 tsp vanilla extract

Directions:

1. Sift cake flour and baking powder into a bowl.

2. In a separate bowl, add sugar and evaporated milk; mix well.

3. One ingredient at a time, add egg yolks, eggs, baking soda, and vanilla to the sugar/milk mixture. Mix well after adding each ingredient.

4. Add 1/3 of the flour/baking powder mixture to the wet ingredients. Mix until there are no lumps. Repeat this step until the rest of the flour/baking powder is mixed in with the wet ingredients.

5. Slowly add the melted butter and mix well. Then add custard powder or cheese powder, and mix well.

6. Pour the batter into a cake mold. Put the cake mold into a steamer over boiling water (medium-high heat) for 25 minutes.