Baking a cake in a steamed oven
So, despite my best efforts to search for information regarding baking a cake (in the oven) with steam, I can't find anything.
I know one can 'bake' a cake on the range over simmering water. However, I was thinking a similar tactic could be utilized in the oven.
I would guess that baking a cake at the usual temperature and time would be enhanced by steam--slightly more oven spring, less drying of the edges of the cake. Has anyone tried this? Would it work? Or will I end up with a not-so-great final product?