Main Ingredients:
Free-range eggs: 2; Low-gluten flour: 130g; Lard: 30g; Milk: 100g.
Additional Ingredients:
Baking powder: 7g.
Seasoning:
Granulated sugar: 70g.
Flavor: Sweet; Cooking Method: Steaming; Time: 45 minutes; Difficulty: Easy.
Steps to Make Hong Kong-style Steamed Sponge Cake
Prepare the ingredients.
Beat the eggs at room temperature until well mixed.
Add granulated sugar.
Add room temperature milk and melted lard.
Stir well with an egg beater.
Sift in the low-gluten flour and baking powder.
Stir until the batter is smooth without lumps.
Brush the mold with oil.
Pour the batter into the mold, let it sit for 15 minutes to allow the baking powder to work effectively.
Steam for 25 minutes after the water boils, then remove from heat and unmold.
Once unmolded, place the steamed sponge cake on a plate while still hot, slice, and serve.
