Sponge cake

Patrick Tam

225g cake flour

225g brown sugar

225g evaporated milk

6 eggs at room temp

30g veg oil

6g instant yeast

10g baking powder

25g butter

20g milk powder

40g custard powder

Melt brown sugar and evaporated milk in a Bain Marie (steam bath), mixing till all sugar is dissolved. Do the same with the butter separately.

In separate bowl, mix together all the dry ingredients. Then slowly pour in the sugar/milk mixture, stirring constantly.

Once added, add in eggs one by one.

When incorporated, add in oil and melted butter.

Stir for a couple of minutes, then cover with cling film and let proof for 2 hours.

After 2 hours, whisk away some of the foam, then pour into a 8" circular cake tin (or 7" square cake tin). Put on steamer once the water starts to boil.

Let steam for 30 minutes (check middle is cooked with toothpick or metal rod)

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