failed lemon cake

not a recipe today, but a lament: sometimes cakes rise pretty and bake up golden, but they taste insipid and of nothing, really. this was supposed to be a lemony, buttery cake, and all it was was a soft, fluffy block of insipidness.

and to add insult to injury, the cake didn’t even last two days – stored in a container, as I always do – before it started to smell a little sour – in a bad spoiling sort of way, so I couldn’t even throw it into a trifle or some sort of mask-the-blahness confection.

have you any idea why some cakes spoil faster than others? I haven’t switched kitchens, and this was a standard butter-flour-lemon-egg recipes – I couldn’t really figure it out.

but onwards, and upwards! I’ve recently come back from a bali getaway – and I promise the photo-posts are coming soon.

pandan chiffon cake, strike one

I have an insane gadget obsession, and most especially when it has any sort of connection to baking and cooking. no real surprise then, that when I found out that the happy call pan could also be used for baking, I immediately sourced the ingredients needed.

you non-asians (and men in general) probably have no idea what this pan is. It’s a two-sided saucepan wonder marketed very heavily in asia at housewives; it’s designed to be two-sided so that instead of flipping your food you flip the pan, and it’s sealed between both sides to prevent splatters and also keep steam in that keeps the food moist. this isn’t a paid advert, y’all.

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