Steamed Lemon Sponge Cake

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I made these in my rice cooker! It's weird but true. These are moist and airy. The silky texture is similar to Malay cake (ma lai go). I also like the lemon aroma and flavor without the tartness.

• 1 teaspoon of lemon zest
• 3 tablespoons of lemon juice
• 3 tablespoons of vegetable oil
• 5 (250 grams) eggs
  
• 3/4 cup (180 grams) of sugar
• 11/12 cup (2/3 cup plus 1/4 cup or 190 grams) of cake flour
• 1/2 teaspoon plus 1/4 teaspoon of baking powder
• 1/4 teaspoon of salt
  

Mix eggs with sugar using a electric mixer until the mixture holds a ribbon. Sift flour, baking powder and salt together. Thoroughly combine all the ingredients together and let the mixture sit at room temperature for 10 minutes. Fill cake pan lined with parchment paper. Steam for 20-25 minutes. If you don't have a rice cooker or a steamer, I suppose you can bake these in a muffin pan. But the texture may not be as delicate.

I have resolved to do more late night baking (or steaming, as the case is here), so I can always have dessert for breakfast.

Update: Those measurements are way off. My kitchen scale is malfunctioning, so I had to wing it. And my math is no good (hanging head in shame). I made my cake using the cup measurements indicated above. The cake came out really delicious, so I might have stumbled upon something special. One day I have to make this recipe again according to the actual weight measurements and see what difference that makes.