Honeycomb Cake

I learnt this cake many years back, personally I don't fancy this cake simply because it tasted more like a kueh to me. The reason I learnt was because during those years it was in good demand as practically every confectionery shop was selling at that time. In order to have liking and appealing to this cake, I made some changes on the recipe, aah........ now it taste more like a chewy caramel cake.

Well! Lina, this is my version of Honeycomb Cake, I hope you will like it.

Useful tips:

Don't cook your caramel into dark golden brown, it should be light golden brown, because your cake will turn out to be bitter as the caramel haven't finished caramelizing during the baking process.

Ingredients for Caramel:

Course Sugar - 220 gm

Fine Salt - 1/8 tsp.

Water - 250 ml

Other Ingredients:

Butter - 100gm (at room temperature)

Condensed Milk - 130 gm

Grade "A" Egg - 5 nos. (325gm)

Vanilla Essence - 1 tsp.

Plain Flour - 150 gm

Bicarbonate of Soda - 2 tsp.

To prepare Caramel:

1. Melt sugar in a heavy stainless steel pot until light golden brown in colour, pour in water & boil until caramel totally dissolved in the water. Leave to cool.

Method:

1. Pre-heat oven at 180c. Prepare a 6"x 9" greased rectangular cake tin with line on the bottom. Sift together flour & bicarbonate of soda.
2. Cream butter with a spoon until creamy, pour in condensed milk & mix thoroughly, leave aside.
3. Whisk eggs at high speed until light & fluffy. Mix in butter & condensed milk & beat thoroughly.
4. Gradually fold in flour & bicarbonate of soda & mix thoroughly. Pour caramel into the batter, whisk at medium speed until it's totally combined.
5. Pour batter into the cake tin & bake at 180c for 15 minutes, reduce heat to 170c or 160c & bake for another 1 hour.

Melt sugar in a heavy stainless steel pot

Melt with medium low heat.

Keep stirring consistently

Cook until light golden brown in colour.

Now slowly pour in the water. When pouring in the water, you have to be extra careful as the hot caramel will start bubbling or even splash out from the pot.

Keep stirring with medium low heat

Keep boiling with medium heat until the caramel totally dissolved in the water.

Leave the caramel to cool. I never like to make the caramel too dark as the cake will turn out to be bitter.

Cream soft butter until creamy

Pour in condensed milk

Give them a thorough mix.

Mix into a smooth batter

Place eggs into an electric mixing bowl

Whisk at high speed

Whisk until light & fluffy

Pour in butter & condensed milk

Whisk thoroughly

Gradually fold in sifted flour & bicarbonate of soda, whisk thoroughly.

Lastly, pour in caramel at once.

Whisk at medium speed until it's well mixed, otherwise the cake will appear to be 2 layers, caramel at the bottom & batter at the top.

Pour the batter into the cake tin

Before baking, the cake may look pale to you. But not to worry, the cake will turn out to be dark brown in colour.

Da..dang... this is how the cake turns out to be

This is my version of "Honeycomb cake".