Cantonese Sponge Cake
Cook time
Total time
The image shows the sponge cake without any sort of dressing apart from some icing sugar. Add whatever you want to make it look good as it certainly tastes good.
  • 5 eggs
  • 1 cup castor sugar
  • 1¼ cups self raising flour
  • 1 tablespoon water
  • ¼ cup desiccated coconut
  1. Beat eggs together then gradually add sugar until mixture is thick and just at the stage when the mixture will slowly fall from the beater.
  2. Fold in flour and water.
  3. Gently mix in coconut.
  4. Grease a square or rectangular cake tin - then line it with greaseproof paper.
  5. Pour cake mixture into cake tin, place tin in a bamboo basket or other steamer for 30 minutes.
  6. Allow to cool then cut into sections.
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