Usually, when I craved for a cake I will either go to buy one from a bakery shop or bake one at my mom’s house. But, during the weekend, I was hit by the mood of steaming cake at home. If you know me well or have read through some of my stories here, you will know that I don’t have an oven for food. I do have an oven for craft but not for food… lol, but hubby promised me to get me a fully equipped kitchen when we move to a new home. Hope it is a soon to happen dreams come true…..
Back to the cake…. I have got this recipe from a local baker’s recipe book: Magic Steamed Cake, by Alex Goh, ISBN #: 978-967-5413-35-5, the original name for this recipe is Lemon Angel Cake. It is a meringue-based sponge cake and I find it quite healthy as it has used only little oil in it. Since I have all the ingredients in hand, I gave it a try. Due to the recipe is made by steaming, I already predicted that the cake won’t come out as fluffy as a baked cake. Well, I am glad that my assumption is not quite right, it is still fluffy but a little denser due to moisture it has in it. The steamed sponge cake has to be served fresh, the longer you keep, the denser it will be.
Since it has to be served fresh, a mini cake will be the right portion for a small family. Smaller cake is easier to steam too. I modified the recipe a little, then, halve the portion.