I just cooked a beautiful moist chocolate cake using the method for my Chinese Steamed sponge cake steaming it in a Wok. http://www.discusscooking.com/viewtopic.php?t=3608
The top got stuffed when turning out onto rack. That is not icing on top, that's how it cooks
If any of you guys have a wok and bamboo steamer give it a go. You can cook your cakes on top while bread is happily baking in the oven. No temperature worries, cake doesn't fall flat on its b*m when you open the lid for a peek. it takes about 40 mins. It would have to be cheaper than heating an oven up.