Rainbow Chiffon Cake 2

After trying the Chocolate Marble Chiffon Cake, I promised my girls that I will try to bake a Rainbow Chiffon Cake for them. Of course, for the girls, rainbow colors did fascinate them... :-D The last time when I tried baking one Rainbow Chiffon Cake, I had put too much coloring in the batter, end up, it looked quite artificial... hehehe... So this time, I was very careful with my colorings...

Nat was very excited, so she offered to help me to prepare this batter. She was good, she stayed on from the beginning of the preparation till the batter was put into the oven to be baked. She told me that she will liked to be a Baker just like me when she grows up... Hmmm, maybe she will become a Pastry Chef next time...??? hehehe....

Here we have, the Rainbow Chiffon Cake.... I think I was being too greedy as I tried putting more colors into the batter. As you can see, some colors are slightly lesser then the rest... :-p My blue color did not seem to look like blue, but green instead... oops... But nevertheless, this chiffon recipe had never failed us...

Nat was so eager to try the chiffon cake when it was ready. I told her we have to cool the cake before we are able to eat it... But she told me she is really hungry and she really wants to eat the cake... Anyhow, she waited, and she had 2 slices of them. She was very happy with the cake... hehehe...:-D

Here is the recipe adapted from my previous bake:

*Using 9" tube pan

*Measurements in grams are in my own measurements

Recipe adapted from the Cake Keepers Cake:

Ingredients:

2 tbsp water

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

1/2 tsp salt

7 eggs, 5 separated, 2 whole

1 tsp vanilla extract

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Combine flour, baking powder & salt in a bowl. Set aside.

3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.

4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the vanilla.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly.

7. Transfer 1/3 of the batter into another bowl and gently fold in the desired color. Do the same for the rest of the 1/3 each batter. Pour the prepared batter into the tube pan. Repeat & top with the rest of the batter.  Smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

8. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

9. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.

** Desired layer of colors can be used on individual liking, but best to maintain within 3-4 colors.

Have fun!!

Chocolate Marble Chiffon Cake

We had fell in love with the chiffon cake from Cake Keeper Cakes... Not only my family, my colleagues loved them as well... This book is definietly a keeper!!!

And today, we have a Chocolate Marble Chiffon Cake. I thought this cake might be a thrill to the girls as they will preferred something light and simple. Looks like it did, and so do US!!!! As usual, I was over fascisnated by my 9" chiffon, and the nicely chiffon that came out from the oven, + the swirl of the cake, the taste & texture... hehehe...

After baking the Banana & Macadamia Nut Chiffon Cake, I decided to try baking the Chocolate Marble Cake. Something simple.... Yes, it turns out so well and it was surprisingly as good as the previous chiffon that I had baked!!! Thumbs up!!!

Probably I did not make a very nice swirl, but it still taste yummy:-D

The texture of this chiffon was extremely moist, soft & spongy.... When you bite on the cake, you might kinda heard the hissing sound of the sponge, too exaggerating perhaps...??? hehehehe!

Nat wasn't quite keen on the cake when she tasted it, but later on she came out for more helpings. She had even told me not to finished the cake, and asked me to kept some for her to bring to school... I was glad that everyone loves this cake.

*Using 9" tube pan

*Measurements in grams are in my own measurements

Recipe adapted from the Cake Keepers Cake:

Ingredients:

2 tbsps + 2 tsps cocoa powder

2 tbsp water

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

1/2 tsp salt

7 eggs, 5 separated, 2 whole

1 tsp vanilla extract

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Whisk together the cocoa powder, water, 1 tbsp sugar & 1 tbsp oil in a small bowl. Set aside. Combine flour, baking powder & salt in a bowl. Set aside.

3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.

4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the vanilla.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly.

7. Transfer 1/3 of the batter into another bowl and gently fold in the chocolate batter. Pour half the yellow batter into the tube pan. Top half of the chocolate batter. Repeat with the remaining yellow & chocolate batter. Smooth the top with a rubber spatula. Use a butter knife to swirl the batters together, taking care not to overmix. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

8. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

9. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.

 

Looking forward to try out new recipe from the Cake Keeper Cakes soon:-D

Banana & Macadamia Nut Chiffon Cake

This Banana & Macadamia Nut Chiffon Cake was simply simply delicious!!! Well, I was searching for a Banana recipe as my bananas was overly riped, and I didn't want to waste them... So here we have, a very awesome chiffon cake that no one would have expected such a huge surprise in this cake!!!

Banana & Macadamia Nut Chiffon Cake

The last time when we had the Bake Along #21, with the Fresh Strawberry Cake  with White Chocolate Chips Cake from The Cake Keeper Cakes by Lauren Chattman, I was very tempted to own one... Thanks to the Bake Along host, Joyce, Zoe & Lena, that I bought this book... hehehe...and, I had also bought a Cake Simple book... All the cake recipes looks so yummy, but unfortunately, some cakes I might baked them for the 1st & last time as they will not fancy any to my 3 little monsters... Fortunately, I was still able to find some which might interest my gals and hubby as well... :-D

This is actually my 1st 9" chiffon cake that I had ever tried to bake. Well, basically, I do not own a 9" tube pan and mine is a much small and wider pan... This tin actually belongs to my girlfriend's... hehehehe!

"What a huge chiffon cake", I thought to myself after I remove the cake out from the oven... Gosh, it just looks huge! I had also used 2 small little chiffon tin as it didn't fit all the batter there were....

I didn't expect too much of how great this chiffon cake will be... But it turns out sooooo well, that it was unspeakable of... I am just wordless... The chiffon was awfully moist, soft and spongy... And you will kinda of feel & hear the spongy feeling on the cake...

Here is Mimi, as usual, laying her tiny hands on the cake whenever it is cooled... 

 She saw the cake on the table, and she quickly grabbed a slice and ate it, "Nice cake mummy, nice" as she ate it. She hurriedly grabbed another slice, "Give Daddy eat k?"

I had given some of the chiffon to my girlfriend and brought some for my colleagues. Well, all were full of praises for this chiffon. My colleague whom loves bananas, asked me for more, but the cake was already finished by the rest...

And today, I make more for my colleagues whom had requested for more...

*The measurements given in grams are based on my own. 

*The recipe called for a 9" tube pan, but however, due to the bananas, the batter seems to be much more, so I think it will be better if we use a 10" pan to fit this batter.

Ingredients:

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

1/2 tsp salt

1/2 cup mashed bananas (abt 2 bananas)

1/4 cup water (60ml water)

7 eggs, 5 separated, 2 whole

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil)

1tsp vanilla extract

1/2 cup macadamia nuts (50g nuts)

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Combine flour, baking powder & salt in a bowl. Set aside. Combine mashed bananas & water in a small bowl. Set aside.

3.Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer. Stir in the vanilla.

4. with the mixer on low speed, add in 1/3 of the flour, then 1/2 the banana mixture. Repeat with the remaining flour & banana mixture, ending with the flour. Stir in the nuts.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan ans smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

7. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

8. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.



Hope you try this cake and enjoy this cake as much as we had all did:-D

Pineapple Upside-Down Cake

This a past-dated post as well...:-p

I remember when I was in Secondary School, we do have Home Economics classes where the girls will get to learn sewing, cooking, all the girly stuffs... And I was one of them, whom did not seem to cook or bake very well then. I gathered from then, that I can't cook nor bake... So that was why I was never into cooking or baking until since last year April, when I started my bake-craze!!! hahaha... Okie, I remebered I had baked a Pineapple Upside-Down Cake during one of the lessons, and this cake was probably long forgotten as it is also a rather classic cake. But I was quite surprised that most of my friends did not seem to know or heard of such cake... Here I am, giving them a chance to know what Pineapple Upside-Down Cake looks like and taste like... :-D

This cake is actually very simple, and of course, lazy me, always sourcing for the easiest recipe to bake...:-D

The topping, using butter & brown sugar, topped with the pineapple rings & the cherries.

And the baked cake... Juicy, sweet & a soft texture is what we will be expecting...
Mimi, had been very curious since I made this cake... She just can't wait to lay her hands on this cake... But it definitely wasn't one of her favourite though... hehehe!!!

So have fun once again, for those of you like me, whom had baked this cake during your school days... Perhaps it will bring back some good memories back in school then???

Ingredients:

FOR THE TOPPING
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup
glacé cherry

FOR THE CAKE
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder

1 tsp vanilla essence
2 eggs

Method:
1. Heat oven to 180C. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Banana Cake with Passionfruit Icing

This is actually a past-dated post as I baked this cake while my maid was still away on her holiday.... So now finally, I get a chance to post up some of my post-dated bakes...:-D

Here, this Banana cake with Passionfruit Icing, is rather moist &, with the passionfruit icing, it compliments well with the banana cake.

I have eaten passionfruit before, but I have no idea how this fruit looks like though... Until one day I was at Sheng Siong, a local supermarket, I saw these passionfruits, so I grab 3 of them. Cute isn't it...? How amazing it is... hehehe....
I have drizzled the passionfruit icing over the banana cake... but I had put too little icing sugar:(
Otherwise, your icing should look like that in this picture below...:-p
What a great big difference isn't it???

This time I had used very ripe bananas and while the cake was baking, you can smell the fragrant of the cake... it will really make you drool for a slice of it...:-p

And here of course, my Mimi, had to try the cake after the pictures are being taken... But Mimi prefers the passionfruit seeds instead... hahahaha, just like mummy I guess...:-D

Ingredients:

160g butter, softened

165g brown sugar

2 eggs

350g mashed bananas

1 tsp baking soda

2 tbsp hot milk

150g plain flour

100g self raising flour

passionfruit icing

160g icing sugar

2 tbsp passionfruit pulp

Method:

1. Preheat oven to 180C. Grease 20cm round cake pan, line base & side with baking paper.

2. Beat butter & sugar with electric mixer until light & fluffy. Beat in eggs, one at a time. Stir in the mashed banana. Combine baking soda & milk in a small jug, and stir into the banana mixture. Stir in the sifted flours in 2 batches. Spread mixture into pan.

3. Bake about 45mins. Stand cake in pan 5 mins before turning, top-side up, onto wire rack to cool.

4. Meanwhile, make passionfruit icing. Drizzle cake with icing.

Passionfruit Icing: Sift icing sugar into a bowl, stir in enough of passionfruit pulp until icing is pourable.

Awesome Triple Chocolate Cheesecake Slice

Nat has been asking me to make a Toblerone Cheesecake for her for quite sometime, so did Hubby, as both of them love the Toblerone Cheesecake very much... Plus we still have 3 bags of Toblerone chocolate at home.. But, me, will likt to try baking another chocolate cheesecake that I had never tried before... I chanced upon this Women's Weekly Cheesecake book, that I bought a couple weeks ago.., A Triple Chocolate Cheesecake. So I decided to try this out. And I hope Nat will like this cheesecake...

Triple Chocolate Cheesecake

This is a baked cheesecake recipe, and the texture if the cheesecake is great. Well, it kinda taste more of a chocolate, rather than cheese I would say. My friends whom had tasted it say it was delicious and it was just simply chocolates.....

I thought, the cheesecake looks pretty good, and it is very easily prepared, no mess... So probably that's why I managed to take so many pictures for the post. :-D

The base, using chocolate chips cookies. The whole cookie is being used and the cookie is cut/trimmed to fill the edges/holes.

Below the white chocolate melted together with thick cream.
Below, creaming the cream cheese and sugar, followed by the egg, and the white chocolate mixture.

The base of the cheesecake, filled with the cheese fillings, and the chocolate ganache once the cheese filling has set.

And now, looking at this picture below, might explains why it is called Triple Chocolate Cheesecake?

1. Chocolate Chips Cookie base

2. White Chocolate Cheese filling

3. Dark Chocolate Ganache

???

So for those of you whom do not really fancy cheesecake, perhaps this one will suits you fine, as it is totally, simply chocolate taste.. hehehe!!! Do try it! A good time time snack or a dessert:))
Ingredients:

310g chocolate chip cookies

125ml thick cream

250g white chocolate, chopped coarsely

500g cream cheese

165g caster sugar

2 eggs

Chocolate Ganache

200g dark chocolate, chopped coarsely

80ml thick cream

Note: I used half of the ingredients stated, and a 8" square tin.

Below methods are of the full ingredients used.

Method:

1. Preheat oven to 150C. Grease 19cm x 30cm pan, line base and long sides with baking paper, extending 5cm over sides.

2. Place cookies, in a single layer, over base of the prepared pan, trim to fit, if neccessary.

3. Combine cream & white choclate in a saucepan, stir over low heat until smooth. Cool.

4. Beat cream cheese & sugar with an electric mixer until smooth. Beat in the eggs, one at a time, beat in white chocolate mixture.

5. Pour mixture into pan, bake about 35 mins or until set. Cool in oven with door ajar. Refrigerate for 3 hours or overnight.

6. Make chocolate ganache. Spread ganache over cheesecake , refrigerate until set.

7. Remove cheesecake from the pan. Remove baking paper before cutting.

Chocolate Ganache

Stir ingredients in a small pan over low heatuntil smooth. Cool for 15 mins.

Bake Along #22- Creme Brulee - My Forever Favourite!!!

I simply love creme brulee but I didn't try making mine either... I have kiv my creme brulee recipe for a very long time as I did not have any ramekins nor a kitchen torch... So there was I, enjoying every single bits of the creme brulee whenever I go for a buffet lunch that serves creme brulee... hehehehe!!!!

There are plenty of creme brulee I had ever tasted..., but nothing beats the original ones... And of course, with the Bake Along Theme this time, actually motivated me to buy my ramekins & to try out my creme brulee recipe! Amongst so many creme brulee recipes I had, I decided that I should just be humble for now and stick to the original creme brulee.

CREME BRULEE

My creme brulee..., I did not have a kitchen torch to caramelize the sugar topping...thus it didn't look as fantastic... But using the top oven heat works fine too, and most importantly, it tasted as great as it should be...:-D

As I had to take pictures of the creme brulee, the picture below, the creme brulee wasn't chilled overnight as it was supposed to be. So the texture here looks abit soft. If it is chlled overnight, the texture should be slightly firm. Nevertheless, it was still yummmmmy!!!

This picture below, was the 1st batch of creme brulee that I had put in to bake... And I realised that the top part was actually all foam and the egg mixture went half through the ramekins... I was rather disappointed..:(( And I missed out an important point that I should rest the egg mixture for a while before baking them.

And here, the proper creme brulee it should be... I am so pleased with them...

I brought some creme brulee for my colleagues to try and they all said it was fantastic.So mission is completed and passed...hehehehe....

Ingredients:

3 egg yolks

1 egg

90g sugar

500ml whipping cream

1 vanilla pod

1/4 tsp vanilla essence

Method:

1. Cut the vanilla pod open along its length. Scape out tge seeds. Put the whipping cream and vanilla seeds into a pot. Put it over low heat until it boils. Turn off the heat.

2. In another bowl, beat egg yolks and sugar with an electric mixer until pale.

3. Slowly stir in the hot cream mixture from step 1. Mix well. Add on egg and vanilla essence. Whisk further. Strain the resulting mixture to remove any lump.

4. Divide the egg mixture among small ramekins. Cover with aluminium foil. Arrange on a deep baking tray and pour boiling water up to half of the height of the ramekins.

5. Bake in a preheated oven of 160C for 45 mins.

6. Leave it to cool. Refrigerate until chilled.

7. Before serving, sprinkle sugar on top. Burn the sugar with a kitchen torch until it turns golden. Or bake them in an oven with the upper heat filament on for about 3 mins until the sugar melts and browned. Serve.

Here, you can find out the Bake Along Hosts, Zoe, Joyce & Lena, and of course along with the other bakers too:))

HCP: Kong Bah Bao

I am definitely not a meat lover... I had never fancy meat since young, and I prefer fish & chicken... My hubby, on the other hand prefers meat... One of his favorite is Kong Bah Bao...
I had never fancy Kong Bah Bao as I personally felt that it is very oily and fatty because of the fats in the pork belly, until one day, I went to Ming Xiang. An authentic chinese restuarant at Amoy Street that serves very delicious Kong Bah Bao. I had to try this when I was there, and it was really fantastic. The meat was smooth & tender, the sauce was appetizing... Great one!!! And the price is very reasonable too.
So why not let me try making my own Kong Bah Bao this time, since hubby also loves it sooooo much... And of course, the happy call pan comes along... hehehehe!!!

Kong Bah Bao

I marinated the meat for about 2 hours, with some ginger slices, garlic, shallots, wolfberries, star anise, cinnamon stick and the spring onions.

Here, the "just" cooked look and the "after" cooked look...

Glad the pork belly turns out well, smooth and tender...

Good and yummy enough, hubby told me:-D

But, I didn't make the bun, and I am hopeless in making bao myself. So I bought it from the supermarket... And this bao didn't taste as good... :-p I will continue to search for the perfect bao... hehehe....

Ingredient:
500g pork belly (1 strip of pork belly)

2 tbsp light soya sauce

5 tbsp dark soya sauce (up individual's preference of color)

1 tbsp sugar

1 tbsp sesame oil

few slices of ginger

4-5 pcs of garlic

4-5 pcs of shallot

1-2 star anise

1 cinnamon stick

1 tbsp hua tiao

1 stalk spring onion

Method:
1. Marinate pork belly with all the ingredients for 2 hours or more.

2. Heat HCP, pick out the garlic, shallot, ginger, star anise and cinnamon, fry lightly till fragrant.

3. Pot in the pork belly with marinate and cook on med heat for 5 mins.

4. Remove from pan, slice the pork belly into slices of about 1.5-2cm thick.

5. Add in 2 cups of water and simmer on low heat for 1.5 hours

(Take note: the water must cover the pork belly in order to have a smooth & soft texture)

6. Flip the pork belly and then to ensure even cooking, check on water level and add more if necessary

7. Add in 2 tbsp of hua tiao jiu 5-10 mins before serving.

HCP: Charsiew

Now that I have this Happy Call Pan, I find myself wanting to cook dishes... New gadget, new toy, so must try , play & test with it, so that I get the hang of it...hehehe...

So let me try making the charsiew...

I remembered my friend's mum used to make very delicious charsiew, but I had never gotten a chance to get the recipe from her... As I was in my younger twenties then, and cooking nor baking was in my itinerary yet... hahaha!!!

And here I have today.... homemade charsiew....

Marinated the meat for at least 4 hours or more before I cooked them....
Here, a simple plate of charsiew rice.... But not for the kids though... They don't really fancy charsiew...:((
On the other hand, hubby was the one who finished up all the charsiew! He likes them very much.
As for me, I enjoyed these charsiew too... I reminded me of the charsiew my friend's mum had made in those years... Those sweet sweet taste, with the charred bits... yummy indeed:-D

Ingredients:

500-600g Pork (wu hua ruo)

2 tbsp Oyster Sauce

1tbsp Hua Diao Jiu

1tsp Light soya sauce

1tbsp Dark soya sauce

1tbsp honey (I added a big tbsp)

5 tbsp sugar

1tsp Sesame oil

Dash of pepper

Method:

1. Marinate the pork for at least 4 hours

2. Heat up the pan for 1 min, place in the pork and some marinate

3. Cook the pork with lid close for about 5 mins

4. Open the lid to manually flip the pork and continue to let it cook with lid close not tight

5. Slowly cook the charsiew and check now and then, till the sauce dries up and meat starts to charred. Can add in more sauce to hasten the browning process

*For me, I realy like the charred sauce... so I used up all the marinate..:-p

Enjoy & have fun:))

I hear Happy Calling me.....Earl Grey Milk Tea Cake

I'm sure everyone knows about this Happy Call Pan... When it was launched, my friend had introduced and asked me if I will liked to get one as it is really very good she claimed... I have seen and heard friends getting this pan and they all claimed that it is very good to use....

And after so long, I finally got mine.......hehehe.....

Earl Grey Milk Tea Cake

The cake turns out quite well, and it's soft and fluffy texture... But this is because this is my 2nd attempt trying out my pan to "bake" a cake... Not too bad isn't it? But be warned, you have to REALLY watch & gauge the heat of the stove.... Else.... (see my pic below....)
This is the Happy Call Pan... It does makes wonders... making you happppy??? :-D

This is my first attempt using the pan.... And gosh... this pan had to be used in really low heat... Else this is what you get... Burnt cake...:-p

And the other thing about this pan was that, it is quite difficult to wash it, as it opens up 90C... So, it is really up to individual liking...

The pros about it... it is really non-stick, food gets cooked faster and easily...:-D

Here is the recipe:

(adapted from Munch Ministry, with slight modifications)

Ingredients
225g plain flour
2 tsp baking powder
1/2 tsp baking soda

150g sugar
1 egg
250ml milk
2 Earl Grey tea bag

70g canola oil

Method:
1. Mix all dry ingredient ( must sieved the flour)
2. Heat the milk then pour all the tea powder in the hot milk keep aside to cool
3. Mix the oil & egg then add in the milk tea. (milk tea cannot be too hot when add with oil & egg)
4. Mix step 3 into all dry ingredient until no flour seen but don’t over mix the batter.
5. Pour batter into HCP and cook on medium low heat for 10mins. (I didn’t preheat the pan), flip the pan & cook for another 4mins.

PS: For the heating & timing, kindly gauge as individual stove differs.:-D