Strawberry Steamed Sponge Cake – a delicious recipe with strawberry jam, butter, sugar, vanilla, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Half-fill a steamer or large pan with water and bring it to a boil. If using a large pan, first place a saucer upturned in the bottom. Grease and line a 3 cup baking dish. Spoon in the jam.
2
Place butter and sugar in bowl and beat until pale and fluffy. Stir in vanilla, then gradually beat in the eggs. Add a little flour if mixture begins to separate.
3
Using a large metal spoon, fold the remaining flour into the egg mixture with enough milk to give a dropping consistency (a spoonful of the mixture should fall off the spoon when gently tapped). Spoon the mixture into the prepared baking dish.
4
Cover with pleated, greased parchment paper and foil and secure with string. Steam for 11/2 hours. Check the water level in the pan from time to time and add more water if necessary. Turn the cake out on to a serving plate and serve immediately with ice cream.
654
kcal
Calories
20
g
Fat
66
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons strawberry jam, 1/3 cup butter softened, 1/2 cup sugar, 3 drops vanilla extract, and more.
Yes, Strawberry Steamed Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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