We’re not exactly party animals, Alan and I. What did we do the entire bank holiday? Stay at home, cook our meals, sleep in, rest, get over our individual viral infections (it sounds a lot worse than it really is) and suffer hay fever in silence.
But when I have the time (and the inclination), I try recipes I’ve been wanting to try for absolutely ages. I’ve been looking for an easy Chinese steamed sponge cake recipe for ages. Ever since I impulse bought a slice of steamed sponge cake from Kowloon Bakery in London Chinatown.
By absolute chance, because there was nothing on telly last Wednesday (nothing we wanted to watch anyway), we turned the telly to the Food Network and saw an episode of Poh and Co, Poh Ling Yeow’s cooking (and lifestyle?) show that’s produced for Australian TV. But you do get weird and wonderful shows on the Food Network so because it sort of reminded us of Chinese cooking, we just left the telly on the Food Network. As luck would have it, Poh Ling made her version of Chinese steamed sponge cake and it looked so easy I had to try it.
And try it I did. The recipe is fairly straightforward and easy. It consisted of 5 ingredients that any baker would have in their larder – just flour, baking powder, eggs, and vanilla extract. I think I benefitted from watching Poh make the cake so I knew exactly what I was doing. But I was so pleased at how it’s come out: so soft and pillowy and so very light! It’s so deceptively light that Alan and I managed to consume more than half of one of the two cakes that I made!
I’m making it again and tweaking it to add my little twists to the recipe. I am over the moon as this is an absolutely amazing recipe! Thank you Poh for sharing this!❤