Photography by Alana Dimou

Some say this golden, airy sponge cake is originally from Malaysia, while others believe it was adapted from the British sponge cake by a Chinese chef who emigrated to colonial Malaysia. Whatever its origins, US news outlet CNN named it the national cake of Hong Kong. If you prefer a lighter alternative for sweet dim sum, this cake is definitely a good choice, especially when it is served steaming hot!

Serves 4

Instructions:

1. Whisk the eggs and sugar together in a mixing bowl until fluffy. Add the evaporated milk and oil and mix gently. Sprinkle with the yeast and sift in the remaining ingredients. Gently fold in until combined. Set aside to rest at room temperature for 1 hour.
2. Line a 6 in. bamboo steamer, about 2 in. deep, with baking paper.
3. Pour the batter into the prepared steamer (it should be about three-quarters full).
4. Pour water into a saucepan to a depth of about 1¼ in. and bring to the boil. Add the bamboo steamer, then cover and steam for 20–25 minutes, until the cake is light and fluffy.
5. Serve hot.