Steamed Jam Sponge Cakes
|Unsalted butter||50 Gram|
|Caster sugar||60 Gram|
|Fresh eggs||2 Large|
|Self raising flour||100 Gram|
|Vanilla extract||2 Dash|
|Strawberry jam||50 Gram|
1)Lightly butter two 2cm individual pudding basins.
2)Cut two circles of greaseproof paper to fit over the basins. Lightly butter one side.
3)Break the eggs into a clean bowl and whisk together.
4)Weigh and measure all the ingredients.
5)Place the butter and sugar into a large clean bowl and whisk together until the mixture becomes light and fluffy.
6)Slowly whisk in the beaten egg a little at a time. If you find that the mixture begins to separate, fold in a touch of flour and then continue adding the beaten egg.
7)When all the egg has been incorporated into the mixture, add a few drops of vanilla extract.
8)Sieve the flour into your mixture and using a metal spoon, gently fold into your mixture. Add a tablespoon of milk and mix well.
9)Spoon the mixture into the greased basins to about two-thirds full. Place on the circles of greaseproof paper (butter side down) and fasten with an elastic band or a length of string to make the sponges water tight.
10)Meanwhile, half fill the bottom of a steamer with boiling water and place on the hob. The water needs to be kept at a gentle rolling boil.
11)Place in the puddings and place a tight lid onto the steamer and steam the sponges for about 30 minutes or until they are firm to touch when pressed with your fingers. Keep an eye on the water in the steamer and top it up with more boiling water if necessary to stop the steamer from boiling dry.
12)As the sponges are happily steaming away, place the jam in a small saucepan and add a touch of water. Place it on the hob and gently heat until the jam becomes a touch runny.
13)When cooked, remove the sponges from the steamer and turn out of the basins onto warmed plates. Spoon over each one with some of the hot jam and serve. This is nice served with a hot homemade custard (crème anglaise).
14)You can, of course, exchange the jam for lemon curd or golden syrup, or add some dried fruit to the sponge mix before steaming. Or, exchange 25g of the flour for cocoa powder to make a chocolate sponge and serve with a hot chocolate sauce.
15)Serve with your favorite beverages and enjoy!
Take extra care with hot jam and syrup as they get very, very hot.
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Serving size: Complete recipe
Calories 1235 Calories from Fat 458
% Daily Value*
Total Fat 52 g79.9%
Saturated Fat 29.2 g146.1%
Trans Fat 0 g
Cholesterol 532 mg177.3%
Sodium 1421.6 mg59.2%
Total Carbohydrates 168 g56%
Dietary Fiber 2.7 g10.8%
Sugars 94 g
Protein 23 g46.8%
Vitamin A 35% Vitamin C 14.3%
Calcium 42% Iron 36.2%
*Based on a 2000 Calorie diet