Recipe for honeycomb2This article was published by: Matthew
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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. INGREDIENTS:
Makes one 8″ round cake
160g condensed milk
180g all-purpose flour
2½ tsp baking soda
- Caramelize sugar over low heat in a saucepan until it is golden brown. Stir at all times.
- Add water to the caramel. Be careful as the hot caramel will splash when water is added. Continue to heat until syrup is homogeneous. Remove from heat.
- Melt butter in hot syrup. Let syrup cool down completely.
- Preheat oven at 180 degC. In a mixing bowl, lightly beat eggs with a hand whisk. Add condensed milk and mix well.
- Sift flour and baking soda into another mixing bowl. Pour (4) into flour and mix well.
- Add cooled syrup into batter. Pour batter into a greased 8″ x 3″(H) round cake pan. Leave batter aside for 5 minutes to enable baking soda to react prior to baking.
- Bake cake with bottom heat onlyfor 1 hour or until skewer inserted to centre of cake comes out clean.
- Leave cake in pan for 5-10 minutes before turning it onto a wire rack. Let cool before cutting.
For members or visitors who have seen and tried the previous version of honeycomb cake, you, including myself, might encounter problem of not getting ‘tunnels’, although there seemed to be no problem getting larges holes in the cake. So here it is, a foolproof honeycomb cake recipe. This recipe has lesser water, higher baking soda and higher egg contents compared to the previous version.
This cake is called ‘Bolu Sarang Semut’ in Indonesia while it is called Honeycomb Cake in Malaysia. The correct texture of this cake should be chewy or bouncy, and resemble tunnels extend from the base to about 2/3 the height of the cake (see close shot above).
Cake batter should be runny.
Please adjust baking time according to the characteristic of your oven.
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