Steamed Golden Syrup Spongecake

Ingredients

• Butter

  Unsalted

  1 stick or 113g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Wheat flour

  Whole-grain

  1 ⅓ cup or 160g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Corn syrups

  Light

  ¼ cup or 85g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.
2. Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.
3. Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.
4. *Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.

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