I made banana cake. But this time, it's a little different.
I was making half a recipe, and usually when I make half a recipe, I use a smaller cake pan. But previously I had made cupcakes before, with a small recipe. So I thought I would make cupcakes, to save cleaning the cake pan.
But cupcakes are more troublesome to prepare, because you have to spoon the batter into the individual cups, taking care not to spill it outside the paper cups. So I thought, let's try this non-stick pan that I have. The pan is actually the size of a normal square cake, but I decided that I would just end up with a really short cake. And it would shorten the baking time.
It looks just like a normal cake, really...
...until you cut into it.
It is seriously very flat! Haha...
Taste-wise, it's perfectly fine, but there is a feeling of not eating cake, because where's the body of the cake? I think I shall call this a cakebiscuit, because it is so thin that it's more like a biscuit. However the texture is still soft like a cake (unless if I bake it for a longer time, maybe, which might dry it out. Nope, not gonna try that)
Pros:
The cake was done in 20 minutes, versus 30-40 minutes for a full-sized cake.
There is more of the crispy exterior to eat.
The cake cools more quickly too, since it's thin!
Cons:
Where's my cake? The fluffy interior is almost non-existent.
One thing that makes me very happy about using this cake pan is that it is totally non-stick, and cleaning it is going to be really easy. Usually I grease my tin cake pan and the cake edges still stick to it, then I have to scrape the bits off and there are lots of cake bits in the sink after I clean the cake pan. For this one, I didn't even need to grease it and the cake still comes totally off.
The only bad thing about non-stick pans is the maintenance...I have to use one specific knife to cut the cake in the pan so as not to spoil the non-stick coating. (and I'm actually lucky that I have that one specific knife!) That was the reason why I specifically looked for a tin cake pan previously... so that I didn't have to worry about which utensil to use to cut the cake.
But to make half-sized cakes that still have a bite to it, and to save myself from the cleaning hassle, I might need to get myself a non-stick loaf pan, so that the cake will turn out properly like a cake!
Edit the next day:
Actually after the cake cooled down, the top crust became softer and it did taste more like a cake after all! So maybe I don't need a loaf pan :P
I was making half a recipe, and usually when I make half a recipe, I use a smaller cake pan. But previously I had made cupcakes before, with a small recipe. So I thought I would make cupcakes, to save cleaning the cake pan.
But cupcakes are more troublesome to prepare, because you have to spoon the batter into the individual cups, taking care not to spill it outside the paper cups. So I thought, let's try this non-stick pan that I have. The pan is actually the size of a normal square cake, but I decided that I would just end up with a really short cake. And it would shorten the baking time.
It looks just like a normal cake, really...
...until you cut into it.
It is seriously very flat! Haha...
Taste-wise, it's perfectly fine, but there is a feeling of not eating cake, because where's the body of the cake? I think I shall call this a cakebiscuit, because it is so thin that it's more like a biscuit. However the texture is still soft like a cake (unless if I bake it for a longer time, maybe, which might dry it out. Nope, not gonna try that)
Pros:
The cake was done in 20 minutes, versus 30-40 minutes for a full-sized cake.
There is more of the crispy exterior to eat.
The cake cools more quickly too, since it's thin!
Cons:
Where's my cake? The fluffy interior is almost non-existent.
One thing that makes me very happy about using this cake pan is that it is totally non-stick, and cleaning it is going to be really easy. Usually I grease my tin cake pan and the cake edges still stick to it, then I have to scrape the bits off and there are lots of cake bits in the sink after I clean the cake pan. For this one, I didn't even need to grease it and the cake still comes totally off.
The only bad thing about non-stick pans is the maintenance...I have to use one specific knife to cut the cake in the pan so as not to spoil the non-stick coating. (and I'm actually lucky that I have that one specific knife!) That was the reason why I specifically looked for a tin cake pan previously... so that I didn't have to worry about which utensil to use to cut the cake.
But to make half-sized cakes that still have a bite to it, and to save myself from the cleaning hassle, I might need to get myself a non-stick loaf pan, so that the cake will turn out properly like a cake!
Edit the next day:
Actually after the cake cooled down, the top crust became softer and it did taste more like a cake after all! So maybe I don't need a loaf pan :P
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