An old fashioned cake

I loved this steamed sponge cake as a child. I remembered the amah whisking eggs and sugar to a froth; then something about adding fizzy soda pop to make the cake rise; then carefully folding in the flour; then holding our collective breath as the cake steamed. Happiness was when the cake came out right - it must not "open" (this is not huat kueh), it must not sink, and it must not be full of holes.

The cake isn't particularly sophisticated in texture or taste; it just has nostalgic appeal. I decided that this will be my dessert contribution at the Chinese New Year dinners.

I tried several of the versions available online.Results ranged from spectacular failure to near-success. I finally approached an old style amah I knew from long ago. She ran the recipe and method by me, which I promptly put to the test.

This is the most successful one todate. The friends will have this old fashioned dessert over CNY. I add either dates or citrus peel to make the cake more celebratory.

Footnote : the online recipes are missing two vital "secrets" in their list of ingredients so the cake, if it doesn't burst open or sink, will just taste plain. I think their cooking (steaming) time is also too short.

p.s. Yes I will share recipe with those who are interested.