Tuesday, December 8, 2009

Honeycomb Cake

This is my first attempt at making a honeycomb cake. Hubby thought the texture looked a bit freaky, but I was rather intrigued by the honeycomb effect. I used the recipe from Jo's deli because she claimed it to be fool proof. I want to try other variations, but honestly I don't really like the way this cake tastes. It is spongy, which I like, but the flavor is rather bland.

210g sugar
240g water
80g butter
6 eggs
160g condensed milk
180g all-purpose flour
2 1/2 teaspoon baking soda

1. Caramelize sugar over low heat in a sauce pan until it is golden brown. Stir at all times.
2. Add water to the caramel. Be careful as the hot caramel will splash when water is added. The sugar will also harden at this point. Continue to stir over heat until syrup is homogeneous. Remove from heat.
3. Melt butter in hot syrup. Let syrup cool down completely.
4. Preheat oven at 180 degrees C. In a mixing bowl, lightly beat eggs with hand whisk. Add condensed milk and mix well.
5. Sift flour and baking soda into another mixing bowl. Pour (4) into flour and mix well.
6. Add cooled syrup into batter. Pour batter into a greased 8"x3" round cake pan. leave batter aside for 5 minutes to enable baking soda to react prior to baking.
7. Bake cake with bottom heat only for 1 hour or until skewer inserted to center of cake comes out clean.
8. Leave cake in pan for 5-10 minutes before turning in onto a wire rack. Let it cool completely before cutting.


Rita said...

My Mom used to make this... love the springy bite!

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