Cake Preparation Instructions
Prepare 2 packs of 100g Malaysian sponge cake flour, 50g of brown sugar, 1 packet of yeast (the small white packet), 2 eggs, 100g of filtered water or unsweetened fresh milk, and 30g of cooking oil.
1 Add 50g of brown sugar or white sugar and 100g of water or fresh milk, then stir until the sugar is completely dissolved.
2. Add 2 packs of 100g Malaysian sponge cake flour, one-third of the yeast packet, and 2 eggs into the sugar mixture, then stir well.
3. Cover the mixture with plastic wrap and let it rise until it doubles in size (ferment for about 1 hour; the batter is ready when it has a slightly sour smell).
4. After the batter has risen, add 30g of cooking oil and mix well until the bubbles disappear. Lightly coat the mold with oil, pour the batter in, and steam over high heat for 25 minutes. After turning off the heat, let it sit for another 5 minutes to finish.