HONEYCOMB CAKE
This is a cake popular in Malaysia and Indonesia. You will see tunnells or holes in the cake just like the toffee. It had a caramel taste. It should be chewy.
Provided by Britgal
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
- Add water to the caramel. Be careful as the hot caramel will splash when water is added.
- Melt butter in hot syrup.Let cool.
- preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
- Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
- Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
- Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
- Bake cake for 1 hour until skewer inserted in centre comes out clean.
- Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.
Nutrition Facts : Calories 498.8, Fat 18.3, SaturatedFat 9.9, Cholesterol 249.1, Sodium 706, Carbohydrate 72.8, Fiber 0.8, Sugar 50, Protein 11.6
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