Step 1

Grease the interior of a 7 inch round cake pan. Line the bottom with parchment paper. You do not need to line the sides but make sure they are greased. (I used a regular round cake pan without a removeable bottom. If you are using a springform pan you will need to line the bottom and part of the sides because otherwise the batter will leak through.)

Step 2

In a large mixing bowl, add ingredients and stir with a whisk until smooth and evenly combined.

Step 3

Pour batter into prepared pan. Cover the top tightly with aluminum foil.

Step 4

Steam the cake on the stove. Place a large pot deep enough to fit the cake pan onto the stove. Put in a steamer rack. Add about 2 1/2 cups of water (the water amount will vary depending on the size of your pot) but you want about 1 inch of water and the water shouldn't be high enough to touch the cake pan. Bring water to a gentle boil. Place cake pan on top. Close top of pot with a tight fitting lid and cook for about 26-28 minutes. Adjust heat as needed to keep the water at a gentle boil.

Step 5

When cake is done, the batter should appear solid. If you shake it, it may still be slightly wobbly in the middle, but it should not be liquidy. Place into fridge to set and firm up (about 1 hour). When the cake cools it should pull away slightly from the edges of the pan. To remove cake, cover the top of the cake pan with a plate. Invert and tap the bottom of the cake pan to help release the cake onto the plate. Remove the parchment paper from the top. Serve cake chilled or at room temperature.