My dread feeling strike every time when I failed to control the oven temperature; it is such a disappointing moment seeing the cake turned dark that deterred me from frequent baking.
Therefore, I now prefer the simpler method - steaming. My two attempts with the recipe turned out quite satisfactorily…but maybe because I did not use cake flour, the texture was not that spongy. I would say it is like “Ma Lai Gao”.
Me and my family love it, and thank my friend Chui Lee for the recipe.