Homemade Steamed Sponge Cake

No oven? No problem. This Sri Lankan sponge cake is cooked entirely by steam, which gives it an exceptionally moist, tender, springy crumb you don’t get from baking.

The flavor and color come from coconut treacle, the dark, molasses-like syrup tapped from coconut palms, which lends a deep caramel sweetness and warm brown hue, rounded out with a little cinnamon.

Beating the eggs until foamy is what gives this cake its lift and sponge, so it stays light despite the dense, syrupy treacle.

A 30-minute rest before steaming lets the batter settle and the baking soda activate.

The cardinal rule of steaming: don’t lift the lid while it cooks, or the cake can sink. After 40 minutes, a clean toothpick tells you it’s done.

Serve it warm or cool, on its own or with a cup of tea.

Chef Tips

• Beat the eggs until foamy and light for the springiest sponge.
• Rest the batter the full 30 minutes before steaming.
• Keep the lid on the whole 40 minutes; opening it lets the cake collapse.
• Line the pan with parchment so the steamed cake releases cleanly.

Variations

• Use jaggery syrup or regular molasses if coconut treacle is hard to find.
• Add cardamom or nutmeg alongside the cinnamon.
• Fold in a handful of raisins or chopped cashews.