Japanese Steamed Sponge Cake

Ingredients

* 2 large eggs

* 80 g granulated sugar

* 100 g all-purpose flour

* 1 tsp baking powder

* 2 tbsp milk

* 1 tbsp vegetable oil

* 1 tsp vanilla extract

* Pinch of salt

1. Prepare the steamer

Fill a large pot with about 3–4 cm of water.

Place a steaming rack inside and bring the water to a gentle simmer.

Wrap the lid with a clean kitchen towel so condensation does not drip onto the cakes.

2. Beat the eggs and sugar

Place the eggs and sugar in a mixing bowl.

Beat for 5–7 minutes, until pale, thick and fluffy. The mixture should leave a ribbon when the whisk is lifted.

3. Add the wet ingredients

Add the milk, oil and vanilla. Mix gently until incorporated.

4. Add the flour

Sift the flour, baking powder and salt over the egg mixture.

Fold gently with a spatula until there are no visible pockets of flour. Avoid overmixing so the cake stays light.

5. Fill the moulds

Line small heatproof cups or moulds with paper liners.

Pour the batter into each mould, filling them about ⅔ full.

6. Steam

Place the moulds in the steamer.

Cover and steam over medium-low heat for 20–25 minutes.

Do not open the lid during the first 15 minutes, as a sudden drop in temperature can cause the cakes to collapse.

7. Check

Insert a skewer into the centre of one cake. It should come out clean.

8. Cool and serve

Remove the cakes from the steamer and allow them to cool for a few minutes.

Serve warm or at room temperature.