Instructions: Grease a 6-inch Chinese steamer basket or a 1-quart souffle dish with the shortening or butter. Line the bottom with a circle of parchment paper and the sides with a band of paper.

Beat the eggs in a large bowl with an electric mixer until thick and doubled in volume, 4 to 5 minutes. Stir the flour and sugar together in a small bowl. While continuing to beat the eggs, add the flour/sugar mixture to the eggs 2 tablespoons at a time. Beat until light, about 10 minutes. Add the milk and baking powder and beat for 2 minutes.

Dissolve the baking soda in the water and pour into the batter. Continue beating and add the lard and vanilla extract. Beat until incorporated, about 2 minutes. Pour the batter into the prepared container.

Prepare a wok for steaming. Set the container into the steamer, cover tightly and steam over high heat for 30 minutes or until a wood pick inserted in the center of the cake comes out clean.

Remove the cake from the steaming basket and cool slightly. Cut into wedges with a serrated knife. Serve plain or with berries and whipped cream.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.