Orange Black Sugar Cantonese Sponge Cake

Grate the peel of the orange to collect for zest and set aside in a bowl
Cut the orange in half and squeeze 40g orange juice
Heat a pot of water. Place a glass bowl and add black sugar, orange juice and evaporated milk. Mix until the black sugar is well-dissolved, then set aside to cool down.
Sieve the cake flour and baking powder.
Add instant dry yeast and salt. Mix well.
Slowly add the orange juice mixture to the cake flour mixture while mixing.
Add the eggs, one by one. Mix thoroughly before adding the second egg.
Add the vegetable oil and grated orange zest. Mix well.
Cover the mixture with cling wrap, and let the mixture proof in room temperature for around 2-3 hours or until the volume of the batter has doubled (when the batter is ready, bubbles should appear at the surface)
Place baking paper in a steamer basket or bowl.
After proofing, use one chopstick to give the batter a mix.
Pour the batter into the baking paper in the steamer basket. Steam for 30 minutes upon boiling water with a lid covering the steam bath.
Remove from the the steamer, serve and enjoy.

Ingredients