Chinese steamed sponge cake
Ovens aren’t commonly found in China, so bread products are often steamed on the stovetop. This light, eggy cake, similar to a genoise sponge cake, is tradition
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Cooking tools:
- Cake pan
- Wax paper
- Parchment paper
- Pot
- Wok
- Rack
- Cans
- Water
- Mixing bowl
- Hand mixer
- Sifter
- Whisk
- Toothpick
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 cup cake flour
- 1/2 teaspoon baking powder (optional)
- Pinch salt
- 1 teaspoon vanilla extract
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