This is a different interpretation of the traditional steamed Chinese sponge cake. It's light, fluffy and totally moreish. You can also make this recipe in smaller tins for individual servings.
Has a low protein content compared to plain flour. It makes light and tender cakes. To make your own, sieve together 125g plain flour with 2 tablespoons of cornflour.
I did not care for this recipe. I have never tasted something like this befor. - 12 Oct 2010 (Review from Allrecipes US | Canada)
It tasted great! - 13 Oct 2012 (Review from Allrecipes US | Canada)