However, if you don't want to bother with an ingredient-switch, there is a Chinese technique that will ensure an extra moist sponge cake every time: Steaming it. Typically, Chinese kitchens don't ...

Loh bok goh, often called radish (or turnip) cake or pudding, or carrot cake (in Malaysia and Singapore), is available year-round but is especially good in the winter, when the loh bok - white ...