Strawberry Steamed Sponge Cake - cooking recipe

Ingredients

2 tbsp strawberry jam
1/3 cup butter, softened
1/2 cup sugar
Few drops vanilla extract
2 None medium eggs, beaten
1 1/3 cups self-rising flour, sifted
None None Milk, to combine
None None Ice cream, to serve

Preparation

Half-fill a steamer or large pan with water and bring it to a boil. If using a large pan, first place a saucer upturned in the bottom. Grease and line a 3 cup baking dish. Spoon in the jam.
Place butter and sugar in bowl and beat until pale and fluffy. Stir in vanilla, then gradually beat in the eggs. Add a little flour if mixture begins to separate.
Using a large metal spoon, fold the remaining flour into the egg mixture with enough milk to give a dropping consistency (a spoonful of the mixture should fall off the spoon when gently tapped). Spoon the mixture into the prepared baking dish.
Cover with pleated, greased parchment paper and foil and secure with string. Steam for 11/2 hours. Check the water level in the pan from time to time and add more water if necessary. Turn the cake out on to a serving plate and serve immediately with ice cream.