Mini Chinese sponge cakes

 Mini Chinese sponge cakes

 Ingredients

• 1 cup all-purpose flour
• 1/4 cup custard powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

 Instructions

Set up a steamer with boiling water. Ensure you have mini cake molds or cupcake liners ready.

 In a bowl, sift together the flour, custard powder, baking powder, and baking soda. Set aside.

 In a large bowl, beat the eggs with the granulated sugar until light and fluffy, about 5-7 minutes.

Mix in the milk, vegetable oil, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.

 Divide the batter evenly among the mini cake molds or cupcake liners, filling each about 2/3 full.

 Place the molds in the steamer and steam over medium-high heat for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.

 Remove the mini cakes from the steamer and let them cool slightly before serving.