I tried this version of an Asian type sponge cake and was so thrilled. It is exactly like the soft little sponge pillow cakes I used to get at Jusco Mall in Okinawa, Japan. I do want to try to add chocolate cocoa powder to make a chocolate version. I used vanilla extract instead of almond, as the Okinawan cake I was going for was not almond flavored. I did try to make it in the microwave as I saw them do at the bakery, but it dried out and became tough, so I steamed the rest of the batter and it came out perfectly moist, even once cooled. Thank you so much for submitting this recipe. I can now have this cake any time and it will always bring back fond memories.
SkisInOkinawa, You should be able to microwave this recipe, too. Just remember microwave cooks much faster. So instead of 20 minutes, it probably will only need 3-5 minutes.
What would the adjustments be when this cake is made in High Altitude areas.
FloraFlora, I did try and microwave it and although I only cooked it a few minutes, it still dried out whereas the steamed sponge still retained its moistness after 30 minutes. I just got through making 4 of them for a party tonight. I experimented with chocolate and found that adding special dark powdered chocolate worked very well. It has a pleasant chocolate scent. I also made one with beni imo flakes. They are the Okinawan sweet potato, a beautiful purple color inside, but once baked in cake turns to a lovely green. The ones I used were like regular instant potato flakes, but made from beni imo. Definitely give this recipe a try! Next time I will try and make a green tea version and see how that turns out. Thank you to "Anonymous" for sharing this awesome recipe!
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