Ma Lai Koe (Chinese Steamed Sponge Cake)

• 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

1. 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.
2. Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
3. Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
4. Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.

flour, flour, custard powder, brown sugar, butter, vanilla essence, molasses, eggs, milk, baking powder

Taken from www.food.com/recipe/ma-lai-koe-chinese-steamed-sponge-cake-177069 (may not work)