Method

• 1.
  Grease a 25cm, shallow 1.5L (6-cup-capacity) heatproof dish. Sift the flour, ginger, baking powder and a pinch of salt flakes into a small bowl. Set aside.

• 2.
  Combine the eggs and sugar in a large bowl and beat with electric beaters for 5-6 minutes or until tripled in volume. Gently fold sunflower oil along with the flour mixture into the egg mixture, then pour batter into the prepared dish.
• 3.
  Place the dish in a steamer set over a saucepan of simmering water. Cover, ensuring lid fits tightly, and steam for 30 minutes or until a skewer inserted in the centre of sponge comes out clean.
• 4.
  Meanwhile for the star anise custard, place the milk, star anise and vanilla pod and seeds in a saucepan over high heat. Whisk egg yolks and sugar together in a bowl until smooth. As soon as the milk mixture starts to bubble, pour it into the egg yolk mixture, whisking constantly to combine.
• 5.
  Return to pan and place over low heat. Cook, stirring with a wooden spoon, for 12-15 minutes or until thickened and smooth. Remove custard from the heat and strain through a fine sieve into a jug or bowl. Set aside to cool slightly.
• 6.
  Sprinkle the sponge with finely grated star anise and serve warm with custard.