Another easy recipe during this #stayhome period. The best thing is when I can make it as and when I feel like eating sponge cake because it takes less then 10 minutes to prepare and only 10 minutes to cook. Also, I believe some of you have limited ingredients in the house. So hopefully this recipe has all the ingredients you need.
Top tips:
- Fill up the cupcakes till 3/4 full. Try not to fill to the brim as the cupcake will not be able to rise well
- Serve while warm. If you keep in the fridge overnight. Best to steam the cakes again to warm it up
- This recipe is not very sweet. So if you have a sweet tooth, feel free to add more sugar in the recipe
| Prep time | Cooking time | Total time | Serving |
| 10 min | 10min | 20 min | 8 muffins |
Size of ramekin/pumpkin bowl: 9 cm diameter
Ingredients:
- 130 grams plain flour 中筋面粉 130克
- 90 grams sugar 白糖 90克
- 2 teaspoon baking powder 泡打粉 2茶匙
- 80 ml milk 牛奶 80毫升
- 80 ml vegetable oil 油 80毫升
- 3 eggs, room temperature 鸡蛋 3粒 室温温度
- 1/2 teaspoon vanilla essence (not in video because normally I don’t add in but it will definitely taste better) 香草精 1/2茶匙 (在食谱视频没有提到，通常没有加入但是味道会更好）
Method:
- Whisk eggs and sugar together
- Add milk and oil. Mix well
- Sift in flour and baking powder
- Line ramekins with cupcake paper
- Pour into the cupcakes about 3/4 full
- Steam in preboiled wok for 10 minutes on high heat
- Serve warm