Steamed sponge cake ~ 'malaysian monday no. 4'

Ingredients

• 4 whole eggs
• 1 egg white
• 4 oz caster sugar
• 4 oz superfine flour
• 1  tsp vanilla
• 1/2 level tsp baking powder
• Some wolfberries for decoration

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Preparation

• Line an 8 inch sq. cake tin with greaseproof paper, set aside.
• Sift the superfine flour with the baking powder, set aside.
• Beat eggs, egg white and sugar on low speed, then on high till creamy and thick.
• Meanwhile, heat up a steamer with water and bring to a rapid boil.
  
• Using a hand whisk fold in the flour mixture into the egg mixture in 3 batches and blend well. Pour batter into the prepared cake tin. Tap tin lightly to remove air pockets.
• Immediately place cake on steamer rack, covered. Steam for 30 to 35 mins. on high heat.
• Remove the steamer lid quickly and carefully so that condensed steam will not drip onto the cake.
• Test with skewer inserted in the centre of the cake till it comes out clean. Remove from steamer.
  
• Sprinkle in some prewashed wolfberries as desired. Carefully lift up the cake and remove the greaseproof paper.
• Let cake cool for about 10 mins. Cut cake with a serrated knife before serving.

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