Friday, April 3, 2009

Honeycomb Cake

A few years ago, I saw this Honeycomb Cake recipe here (originator: Renee from Shiokadelicious). I love this cake except for the fact the commerically sold ones are just too sweet for me. When I stumbled upon this recipe, it went to my To-Do list for the longest time. I was surfing my cyber friend's blog and she made this cake just a few days ago. With my 2 elder kids staying away from home today, I decided to give this a try.

I was in the room with DD3 while the cake was baking in the oven. I can smell the nice aroma from the kitchen but after baking for about 45 mins, there is a burnt smell coming from the kitchen. I dashed to the kitchen and check for doneness of cake. Skewer came out clean so I quickly turned off the oven and let it stand for 10 mins before removing. I don't know why I didn't line the cake pan this time round (I always do!). The cake got stucked to the base and I had to slice it into quarters before I can remove the cake to cool on the rack. It wasn't too successful as the bottom was slightly burnt too. Another thing, I always reduce the sugar content but this time round, I think I over-do it as the cake is not sweet at all. The honeycomb effect is not obvious too :(

Nevertheless, this cake is very soft and I like the texture. Will definitely make this again. However, I find that this cake is abit too oily, may need to reduce butter slightly.

Makes one 8" round cake

210g sugar (I use 160g)
240g water
80g butter
6 eggs
160g condensed milk
180g all-purpose flour
2½ tsp baking soda

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. Let syrup cool down completely.

4. Preheat oven at 180 degC. In a mixing bowl, lightly beat eggs with a 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" x 3"(H) 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 centre of cake comes out clean.

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


Jackie said...

Yumm Yumm...

Anita said...


I suggest not to cut down the sugar amount....

Here is what you have to do....

First cook the caramel syrup(200gm Sugar and 240ml water),when it's done keep aside.
Without any delay make the egg battar....lightly whisk the eggs with a folk till the yolks and whites mixes up , then add in the condensed milk(180gm)and stir well . Fold in the sifted 180gm SRF + 1 1/4 tsp BS and mix well, keep the batter aside to rest while waiting for the caramel to cool down.

When the caramel syrup has cooled down , mix both together and stir well combined . Preheat the oven for about 20mins,prepare the cake pan(square pan)

When the oven is ready,lightly stir the batter and pour into the prepared pan and bake at lowest rack till cook (40-50mins)

Here is another good recipe for you to try...

Method same as above

Caramel syrup :
1 cup Sugar
1 cup Hot water
40 gm Butter
4 eggs
1 cup Condensed Milk
1 cup Plain flour
2 tsp Baking Soda
1 tsp good Vanilla Essence
Note for this recipe:
Cook the caramel syrup till a bit thicken. Keep aside to cool.
When the slightly thickened caramel syrup has cooled down then make the egg batter . Stir in the cooled caramel syrup into the flour mixture and rest the batter for 2 1/2 hours.

Happy Honeycomb cake making :)