Steamed Vanilla Sponge with Butterscotch Sauce & Custard Recipe

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, cream together butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into a greased and lined cake tin. Place the tin in a steamer over boiling water.

Steam for 30-40 minutes or until a toothpick inserted into the center comes out clean.

While the cake is steaming, prepare the butterscotch sauce. In a small saucepan, melt the butter over medium heat.

Stir in the brown sugar and cook until melted and bubbly.

Remove from heat and stir in the heavy cream and vanilla extract. Set aside to cool.

In another saucepan, whisk together milk, egg yolks, granulated sugar, and cornstarch. Cook over low heat, stirring constantly, until thickened.

Remove from heat and transfer to a bowl. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Let cool.

Once the cake is cooked, remove from the steamer and let cool for a few minutes before removing from the tin.

Serve slices of the steamed vanilla sponge drizzled with butterscotch sauce and a dollop of custard.