Honeycomb Cake

Overview

Honey cake, which is a must-have every time I go to a restaurant for tea, can be made at home. It is economical, tastes great, and is glutinous.

Heat water, brown sugar and white sugar in a pot until the sugar dissolves and turn off the heat. Set aside to cool.
Mix eggs, honey, condensed milk and corn oil and stir evenly into egg paste.
Mixed egg paste.
Sift in the mixed soda and cake flour, stir to combine.
Add the cooled sugar water in 3 batches and mix well to form a cake batter.
Seal the cake batter with plastic wrap and let it rest for 45 minutes.
Pour the rested cake batter into the fruit bar mold 70% full. Preheat the oven to 190 degrees for 10 minutes in advance.
Place the mold filled with cake batter into the middle layer of the preheated oven and bake at 190 degrees for 30 minutes, until banana red appears on the surface. Wait for it to cool down a bit before unmoulding. Cut into pieces after completely cool.
Finished product. (Tips: The sugar water must be cooled down, and must wait until the last step. The temperature depends on the individual oven. If you are afraid that the surface will be too dark, you can cover it with tin foil in the last 10 minutes. The finished product will be loose and waxy on the top, and a honeycomb shape will appear on the bottom. When cutting horizontally, the honeycomb will be obvious. The mold must be sealed below, and you cannot use a toast mold with holes to prevent the cake batter from overflowing. The mixed cake batter must be left for 45 minutes)