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.
![WokSteamercropped.png](/proxy.php?image=http%3A%2F%2Fimg14.exs.cx%2Fimg14%2F4392%2FWokSteamercropped.png&hash=3a4ed8ea9534d821b262f54623d00522)
![CakeinWok.png](/proxy.php?image=http%3A%2F%2Fimg11.exs.cx%2Fimg11%2F9924%2FCakeinWok.png&hash=3c5d1ba069c6b4569f0a1ce4426f94dc)
![Choccake.png](/proxy.php?image=http%3A%2F%2Fimg14.exs.cx%2Fimg14%2F6772%2FChoccake.png&hash=004a452fd585e441e9f7113b8802f5f0)
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.