By Melissa | The Undercover Chef from The Burning Kitchen
These Japanese Steamed cakes are light and cottony-soft, thanks to the addition of egg white foam which lightens the batter and gives an airy texture to the cakes!
By Melissa | The Undercover Chef from The Burning Kitchen
These Japanese Steamed cakes are light and cottony-soft, thanks to the addition of egg white foam which lightens the batter and gives an airy texture to the cakes!
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