This recipe was taken from Kitchen Capers, created by lady vanilla.
The original portion is for a very large cake. What I have posted here is already halved (which will yield a full square aluminium tray).
If you bake this in a muffin cake, reduce the steaming time by halve. As always, do check for doneness before removing from heat.
Taste wise, it is very moist and soft... very much like the famous Lana Cake. Due to the moisture in the cake, this cake does not keep very well in our humid weather. If you must keep it (with cake so heavenly, how can you resist finishing it up??? *Sigh*), store the cake in an airtight container and refrigerate.
188gm Corn Oil
¾ cup castor sugar
175 ml Evaporated Full Cream Milk
2 Eggs, lightly beaten with a folk
1 cup of Plain flour
½ cup of Cocoa powder
½ tsp Baking powder
½ tsp Baking soda
½ tsp Vanilla Extract or 1 tsp Vanilla essence
1 tsp choc emulco
- Combine castor sugar, Evaporated milk, vanilla extract or essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, off fire and keep warm.
- Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
- Sift the flour,cocoa powder, baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
- Heat up the steamer.
Lined and greased a baking pan. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil. Steam over medium heat for 45 mins. Cool the cake in pan before turning out for further decoration.