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"My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese..."

Ingredients: cream of tartar, eggs, oil...

"I grew up on this. I usually make 2 batches so it lasts. Great warm or cold. I don't have a formal steamer, so I just use my wok with a small support in the middle to hold up the cake pan."

Ingredients: eggs, sesame seeds, sugar...

"This dessert is made in a jelly roll pan, then filled with a cream cheese filling, rolled up and sliced pinwheel style."

Ingredients: cream cheese, eggs, molasses...

"Here is a lower-fat kugel recipe that takes this rather boring traditional dish to an entirely new level (and into the new millennium!) I've been told they have a cheesecake-esque quality to them. Don't snub the Chocolate ones they are a hit every time! Let go of Jewish guilt & Be creative... think outside the Kugel box!!"

Ingredients: coconut flavoring, sliced almonds...

"An experiment to duplicate the cone-shaped cakes from the Chinese bakery"

Ingredients: corn oil, cornstarch...

"A yummy cake where the chocolate chips don't melt and most of the ingredients are not fattening!!!! This cake is so easy and the cook looks so smart!!!"

Ingredients: chocolate chips, confectioners' sugar...

"Similar to a Little Debbies Swiss Roll except no chocolate. This untried recipe comes from Hong Kong and has a filling of whipped creme. You could also line your favourite fruit in the middle of the roll."

Ingredients: cornstarch, egg whites...

"Delicious Chinese version of an Angel Food Cake. This cake is moist, fluffy, low in sugar, and easy to make."

Ingredients: cornstarch, eggs...

"Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular..."

Ingredients: cornstarch, rice flour...

"I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!"

Ingredients: eggs, chestnuts, milk...

"Chinese Steamed Sponge Cake"

Ingredients: egg whites, eggs, sugar...

"Adapted from a recipe by Helen Wong on allrecipes.com"

Ingredients: eggs, green tea powder...