9X9 CAKE PAN RECIPES

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Steps:

• We'll be prepping several ingredients here:
• We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
• While our wok is cooking, we'll prepare our cake pan by:
• Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
• To tell if the cake is done, you can stick a chopstick straight into the pan.
• While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
• Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence: