Steamed Sponge Cake

1. Prepare your steaming setup: Fill a large pot or wok with water and bring it to a boil over high heat. Line a 20cm round cake pan or a heatproof bowl with parchment paper, ensuring it extends above the rim to prevent condensation from dripping onto the cake.

2. In a large mixing bowl, vigorously whisk the Eggs and Light brown sugar together until the mixture is light, fluffy, and pale yellow, about 3-5 minutes. The sugar should be mostly dissolved.

3. Gradually add the Milk and Vegetable oil to the egg mixture, continuing to whisk until well combined.