FOOD NEWS
Enjoy Extra Moist Sponge Cake Thanks To One Clever Chinese Technique
BY JENNA WOS
If you don't want to bother with an ingredient switch, there is a Chinese technique that will ensure an extra moist sponge cake every time: steam it.
You'll need a cake pan in which the batter will go and a stovetop pot or pan for it to fit inside. A large, deep saucepan or Dutch oven will work if you don't have a wok.
Prop up the cake pan; a steaming basket or metal rack is ideal, but an empty tin can be at least two inches high with holes poked in it for airflow.
Place the lid tightly on the large pan and allow the cake to steam with about an inch of water until a toothpick comes out clean, which should take about 20-25 minutes.