Steamed Sponge Cakes
These steamed sponge cakes with fine crumbs are spongy, light and a little dense. Adding some dried cranberries to the small cakes are subtly flavoured with a touch of acidity.
Ingredients
- 3 eggs
- 80 g caster sugar
- 1 tsp vanilla extract
- 100 ml fresh milk
- 70 ml corn oil
- 150 g self-raising flour
- 1/2 tsp baking soda
- dried cranberries
Instructions
- In a bowl, stir well eggs and sugar together with a hand whisk. Add milk and vanilla extract, stir well followed by corn oil, stir (stir in oil as you mix) till combined.
- Sieve self-raising flour and baking soda into egg mixture in 3 batches. Stir well mixture after each addition.
- Grease moulds with oil and add some dried cranberries into it. Pour egg batter into moulds or cupcake liners to about 80 percent full.
- Place moulds into steamer with lid covered and steamer at medium heat for about 15-20 minutes or skewer inserted into cake comes out clean. Best to serve warm.
Notes
Any remaining cakes can be stored in the refrigerator and reheated whenever you want to eat them.
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