Thursday, April 9, 2009

Honeycomb Cake II


After my first attempt in Honeycomb Cake making, I visited AK's blog to see her beautiful honeycomb effect. It's really nice of her to visit my blog and to give me some valuable advice. I'll like to thank Edith for her useful tip too.



I was multi-tasking while in the process of caramelization, preparing breakfast for DS2 and DD3. I thought I smelt something burning in the pot and was worried that the sugar may be burnt. Nevertheless, I went ahead to bake the cake. I can only keep my fingers crossed till I slice the cake.



After adding in the butter into the hot syrup, somehow the butter doesn't melt nicely (see pic below). I poured the caramel syrup over a sift before adding into the batter.

I was praying to get a good honeycomb effect before slicing it. I was jumping with joy like a little kid when I saw this. Definitley over the moon as it's almost perfect, at least to me ^-^

My camera is not doing a good job as I get 2 different tones of the cake. Probably time to invest in a new camera (I bet if any photographer reading this will say it's definitely user problem :P).

I'm posting the modified recipe here for my own records.

Honeycomb Cake
Makes one 8" round cake

Ingredients
(A)
200g caster sugar
240g water
60g butter

(B)
6 eggs
160g condensed milk

(C)
180g all-purpose flour
2½ tsp baking soda
* sifted together

Method
  1. Caramelize sugar over low heat in a saucepan 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. Continue to heat until syrup is homogeneous. Remove from heat.

  3. Melt butter in hot syrup.



  4. While waiting for syrup to cool down completely, lightly beat eggs with a hand whisk in a mixing bowl. Add condensed milk and mix well.

  5. Pour (4) into sifted flour and mix well. Set aside.


  6. Add cooled syrup into batter. Pour batter into a greased and lined 7" x 9.5" cake pan. Leave batter aside for 20 minutes to enable baking soda to react prior to baking.

  7. Preheat oven at 170 degC for 20 mins.

  8. Bake cake with bottom heat only for 30 - 40 mins or until skewer inserted to centre of cake comes out clean.

  9. Leave cake in pan for 5-10 minutes before turning it onto a wire rack. Let cool before cutting.

4 comments:

wendyywy said...

My sis in law made soome very nice honeycomb cakes before. I might try using her version to do it.

Yours look pretty good. Wonder which is the real colour? the darker one or the lighter one?

Blessed Homemaker said...

Wendy, it's the lighter version. Can't wait to see your honeycomb cake ;-)

Clairice said...

Hi, for the condensed milk, what brand do you use? Can I use the sweetened kind? If yes, do I need to reduce the amount of caster sugar? :) thanks!

Blessed Homemaker said...

Clairice,
You can use any brands but I used milkmaid low fat condensed milk. Are there unsweetened condensed milk?