Not your typical Christmas dish but here's my offering for today, an easy steamed cake Chinese style. Since it's already Christmas, I bet you don't have much time to read much today so I will try to be sparse with words today :O. Chinese steamed cake is extremely easy and always popular as it is a light, fluffy and sweet concoction that can be done up with minimal mess and effort. Today's recipe is my attempt at revisiting my older recipe in which I added a tiny bit more baking powder and used less egg. The result was a lighter and airier version although with lesser egg, it was a tad drier but I loved it all the same. In addition, I used a smaller square pan for steaming since I wanted my cake to be tall - I just find tall cakes so much more appealing for some reason.
3 large size eggs (Use high grade ones)
1 1/4 cups all purpose flour (sifted)
3/4 cup white sugar
4 tbsps cooking oil
3 tbsps evaporated milk
1 tsp baking powder