Malaysian Honeycomb Cake Food

MALAYSIAN HONEYCOMB CAKE

Malaysian Honeycomb Cake image

Springy light, cake which is delicous with ice cream

Provided by My Grand Prix Tea

Categories Cakes,Dessert

Time 1h30m

Yield 8

Number Of Ingredients 7

Ingredients

Granulated Sugar: 210 g
Cold Water: 250 ml
Butter: 80 g
Large eggs: 6
Sweetened Condensed Milk: 160 g
Self-raising Flour: 180 g
Baking Soda: 2 1/2 tsp

Steps:

Caramelize the sugar until it turns a dark golden brown. This means the sugar alone goes into the pan. Keep a very close eye so as not to burn it around the edges as i almost did. Don't hurry it and don't worry...it will slowly melt and turn into a dark golden liquid caramel.
SLOWLY and CAREFULLY pour the water into the caramel. This will spatter and boil and seize up for the first minute or so...not to worry, it will return to a this liquid syrup. Remove from heat. add the butter and set aside to cool.
Preheat the oven to 350F USING BOTTOM ELEMENT ONLY and grease a 9 inch round cake pan.
Mix the egg and condensed milk in a bowl.
Sift the flour and baking soda together and add to the egg/milk mixture...mix well.
Pour the caramel butter sauce into the batter and mix well.
Pour batter into prepared pan and let sit for 5 minutes for the bubbles to begin developing.
Bake at 350F with bottom element only. No convection for 1 hour or until a skewer inserted comes out clean. When the cake is cool, turn it out onto a plate.
Serve sliced on it's own it has a nice caramelized sugar flavor. Fresh whipped cream and or ice cream would be a nice add.

HONEYCOMB CAKE

Honeycomb Cake image

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

Ingredients

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

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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