Search
by Ingredient

Homemade Steamed Sponge Cake

StarStarStarHalf starEmpty star

Your rating

Homemade Steamed Sponge Cake

Sweet and spongy!

 

Yield

6 servings

Prep

45 min

Cook

40 min

Ready

90 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
30 grams rice flour
Camera
100 grams sugar
Camera
1 teaspoons baking soda
Camera
4 whole eggs
* Camera
175 millilitres molasses
Coconut
* Camera
¼ teaspoons cinnamon
Powder
Camera
50 millilitres water
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 grams rice flour
Camera
1E+2 grams sugar
Camera
5 ml baking soda
Camera
4 whole eggs
* Camera
175 millilitres molasses
Coconut
* Camera
1.3 ml cinnamon
Powder
Camera
5E+1 millilitres water
Camera

Directions

Sift the flour. In a mixing bowl combine sifted flour, sugar, and baking soda.

In a separate bowl beat the eggs until foamy. Next slowly add egg mixture to the flour mixture. Mix well.

Now add coconut treacle (treacle is a coconut liquid, it’s brown in color and similar to molasses), cinnamon and water. Whisk until the batter is smooth. Cover the batter and allow to rest 30 minutes.

Next pour the batter into a 6 inch round pan lined with oil or parchment paper. Now place the cake into a steamer. Close the lid and steam the cake for 40 minutes (high heat). During this period, do not open the lid. After 40 minutes test cake by inserting a toothpick. It is done if the toothpick comes out clean and dry.

When cake is cooked, remove from pan and place in dish.

Serve hot or cool.

Enjoy.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 820% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 92mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe