Desserts Recipes - Golden Steamed Sponge Cake Recipe

Ingredients

• 175g/6oz/1 1/2 cups plain (all-purpose) flour

• 5ml/1 tsp baking powder

• 1.5ml/1/4 tsp bicarbonate of soda (baking soda)

• 3 large (US extra large) eggs

• 115g/4oz/2/3 cup soft light brown sugar

• 45ml/3 tbsp walnut oil

• 30ml/2 tbsp golden (light corn) syrup

• 5ml/1 tsp vanilla extract

Serves 8

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Method:

1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Line an 18cm/7in diameter bamboo steamer or cake tin (pan) with baking parchment.

2. In a mixing bowl, whisk the eggs with the sugar until thick and frothy. Beat in the walnut oil and syrup, then set the mixture aside for about 30 minutes.

3. Add the sifted flour, baking powder and bicarbonate of soda to the egg mixture with the vanilla extract, and beat rapidly by hand or with an electric whisk to form a thick batter that is free from lumps.

4. Pour the batter into the paper-lined steamer or tin. Cover and steam over boiling water for 30 minutes or until the sponge springs back when gently pressed with a finger. Leave to cool for a few minutes before serving.

Cakes are not traditionally served for dessert in China, but this light sponge is very popular and is often served on the dim sum trolley at lunchtime.

Variation: This cake is usually served on its own, cut into slabs or wedges. To dress it up a bit, add a scoop each of apricot compote and thick, creamy yogurt to each dessert plate. Alternatively, top it with icing - a simple combination of mascarpone and cream cheese with some vanilla essence will work - and walnut halves.