Using oil instead of butter keeps the cake moist due to oil's liquid state at different temperatures, which ensures a tender crumb without the risk of drying out.
Martha Stewart recommends adding room-temperature sour cream to cake batter, enhancing moisture and richness that makes each bite incredibly soft and enjoyable.
Steaming a sponge cake, a traditional Chinese method, keeps it moist and soft by allowing it to absorb steam instead of being subjected to dry oven heat.
For steaming, you need a cake pan, a suitable pot like a wok or Dutch oven, and a way to create space above boiling water for the cake.
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