STEAMED SPONGE CAKE

180g plain flour
2 tsp baking soda
1/4 tsp ground nutmeg
a pinch of salt
150 g butter
4 eggs
1 1/2 cans of milkmaid milk
1 tsp vanilla essence
caramel sauce (optional)

Lightly grease and flour a 22cm round pan.

In a container sift together the flour, soda, nutmeg and salt.

In a bowl, cream butter until its light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the Milk and essense. Fold in the flour mix. The mixture should have a batter consistency. Pour the batter into the prepared pan and steam over high heat for 30 mins. reduce to moderate heat and continue to steam for a further 15 mins or until ta cake tester inserted in cake comes out clean .
Cook it and cut into slices. If desired, top it with caramel sauce and serve.


Caramel sauce :
Cook 1 cup sugar with 1/4 cup water over low heat until sugar caramelizes and is light brown. Add 1/2 cup water and stir to dissolve the caramelized sugar. remove from heat and use as desired.