Part 3/5:
Once your dry ingredients are combined, gradually pour in the 230 mL of milk, followed by the 60 mL of vegetable oil. Add in the vinegar or lemon juice, and stir well until you achieve a smooth batter. The addition of vinegar or lemon juice helps to provide a nice rise despite the absence of eggs.
3. Prepare for Steaming
Pour the batter into a 16 cm diameter baking dish. Place this dish in a steamer over boiling water. The steaming method ensures that your cake remains moist and fluffy, as opposed to baking in an oven.
4. Steam the Cake
Cover the steamer and let the cake steam over medium heat for about 30 to 60 minutes. To check if it's done, poke the cake with a toothpick - if it comes out clean, your cake is ready!