Like the first Sponge Cake recipe, this is one that grandmother got from a friend, noted here as ‘Mrs Tsiang’.
This sponge cake recipe is quite different from the first Sponge Cake and the Banana Sponge Cake recipes I posted earlier. Those follow the classic Victoria Sponge Cake in having equal amounts of butter, sugar and flour.
Interestingly, this particular sponge cake recipe can be either baked or steamed. If baking, 375ºF/180ºC is probably a good temperature to use, as with the Banana Sponge Cake. If steaming, don’t forget to make sure the water is really boiling and on high heat before putting the cake in and make sure there is plenty of steam so that the cake will rise properly.