Steamed chinese sponge

Steamed chinese sponge

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
340g self-raising flour
340g brown sugar
5 medium eggs
200ml vegetable oil
28g baking powder
200ml evaporated milk
2 teaspoons custard powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract

Method

  1. Put all the ingredients into the bowl of an electric mixer fitted with a whisk attachment and fold together on a low speed (no higher than speed 2). Once all the ingredients are well combined, change the mixer speed to high for 2–3 minutes. The sponge mix should now resemble a thick, airy batter. Leave to rest for 10 minutes.
  2. Meanwhile, set a steamer up. Ideally, use a large stockpot as the base to create the steam, so that you do not need to keep topping up the water. Place a steam stand or metal bowl in the base of the pot, then fill the stockpot one-third of the way up with water and bring to the boil.
  3. Grease the sides and base of a high-sided 18–20cm cake tin with a little butter or oil. Beat the batter once more to create a few larger air bubbles, then pour it into the greased cake tin. Place carefully in the steamer on top of the steam stand, then cover with a lid wrapped in a clean tea towel, or with a bamboo steamer lid that fits on top of the stockpot, to stop any condensation dripping on to the cake.
  4. Steam the cake for 50 minutes, resisting the urge to lift the lid at all unless you have to top up the hot water (in which case, do so quickly so as not to lose too much steam). After 50 minutes, lift the lid and check that the cake is cooked all the way through by piercing the middle with a bamboo skewer. If the skewer comes out clean, without any trace of raw cake mix, it is ready. If not, put the lid back on and steam for a further 10 minutes.
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