Homemade Steamed Sponge Cake
Sweet and spongy!
Yield
6 servingsPrep
45 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | grams |
rice flour
|
|
| 100 | grams |
sugar
|
|
| 1 | teaspoons |
baking soda
|
|
| 4 | whole |
eggs
|
*
|
| 175 | millilitres |
molasses
Coconut |
*
|
| ¼ | teaspoons |
cinnamon
Powder |
|
| 50 | millilitres |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | grams |
rice flour
|
|
| 1E+2 | grams |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 4 | whole |
eggs
|
*
|
| 175 | millilitres |
molasses
Coconut |
*
|
| 1.3 | ml |
cinnamon
Powder |
|
| 5E+1 | millilitres |
water
|
|
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.
