: Oil in steamed cake I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients are: 5 eggs 3/4 cup granulated sugar 1

Vote Up Vote Down   0 Reactions

Login to give Reaction!

Most steamed cakes straddle the line between puddings or custards and cakes. In traditional cakes, oil would serve to tenderize and moisten the crumb of the cake. In a steamed cake, however, the moisture and tenderness are both addressed by the moist cooking method, lower temperature, and additional fats from the extra eggs. If you added more oil to the recipe than originally intended, it would most likely give the cakes a gummy or greasy texture.