The first time I ever saw my mum making this sponge cake was for prayers at my father's grave. I remember her using an old brass hand held scale to weigh out the ingredients for the sponge cake and beat the eggs and sugar in a big aluminium cooking pot using a big spring whisk (7" dia. spring). The egg batter would then be steamed in a 14" dia. steaming tray in our big wok on the firewood stove at the back of our home. Having put the cake mixture to steam, she would lit a joss stick, and the cake would be done when the joss stick burned out!
My steamed sponge cake :
120 g sugar
220 g flour (sieved)
130 ml ice-cream soda or 7 Up (aerated water)
1) Whisk eggs and sugar till thick and bubble less
2) Fold in flour. Then add in the aerated water
3) Pour into a 8" dia. bamboo basket lined with a piece of grease proof paper.
4) Steam over high heat for 30 minutes.
steamed Chinese sponge cake