When making the cake batter, baking powder should be added before cooking, as it decomposes upon contact with water to produce carbon dioxide. The fluffiness of the cake relies on the expansion caused by carbon dioxide. Premature decomposition of baking powder would waste carbon dioxide and decrease the cake's ability to rise. Avoid over-mixing the batter to prevent gluten formation. Cantonese Steamed Sponge Cake must be steamed all at once without stopping the heat or uncovering the lid during the process. Steaming it twice may result in a layered and sticky texture.
Chapters in the Video:
Introduction: 00:00
Traditional Cantonese Steamed Sponge Cake Recipe: 00:11
Modern Cantonese Steamed Sponge Cake Recipe: 06:30
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