• 8 eggs
• 2¼ cups sugar
• 1½ cups milk
• 1 cup vegetables oil
• ½ tsp. vanilla extract
• 3 cups cake flour
• 1 Tbs. baking powder
• 1 16-inch (40 cm) square of white paper
• Vegetables oil to brush the lining paper
  

• Beat eggs in a bowl. Add sugar and mix well. Add milk and stir gently until sugar is completely dissolved. Then add oil and vanilla extract, blend thoroughly.
• Sift flour and baking powder twice; add to egg-milk mixture and stir gently until the flour is mixed in. Do not knead.  Strain this batter once.
• Line a 12-inch (30 cm) Chinese bamboo steamer with the paper, covering the bottom and wall of the steamer. Brush the paper with oil.  Pour in batter and level the contents by gently knocking the edge of the steamer.
• Boil plenty of water in a wok place the steamer on top and steam over high heat for about 30 minutes. In order to prevent steam from escaping, place a wet dish towel over the steamer.
• When cooked, lift the cake gently from the steamer by holding the edges of the paper; place on a wooden cutting board.  Peel the paper off the cake while still hot. Cut into 2½-inch (6 cm) diamond-shaped pieces. Arranged on a plate.
  

Make 8-10 servings.