Honeycomb Cake
Overview
Friends with trypophobia should be careful, the following cake may cause you uneasiness. Did you guess it? Yes, it’s honeycomb cake. Honeycomb cake, as the name suggests, has an internal organization like a honeycomb structure, which is very different from other cakes. Honeycomb cake not only has a unique appearance, but also has a unique taste - sweet and delicious, with a soft upper layer and a gummy lower layer that is chewy. Rich caramel flavor and irresistible sweetness! The raw materials of honeycomb cake are added with condensed milk and honey, making it a very nutritious breakfast. It is better to eat after being refrigerated. It is ice cold and has a more elastic taste.
Tags
Ingredients
Steps
-
Prepare the ingredients, mix and sift the low-gluten flour and baking soda.
-
Pour the water and fine sugar into a stainless steel bowl, put it on the induction cooker and bring to a boil, turn off the heat and stir to form sugar water, let it cool naturally and set aside.
-
Crack the eggs into a bowl, beat well, add condensed milk and honey and stir evenly.
-
Add salad oil and stir into a thin paste.
-
Add low-gluten flour and baking soda and stir into a thin batter.
-
Add the cooled sugar water to the batter three times, stirring evenly after each addition of sugar water.
-
Cover with plastic wrap and let sit at room temperature for 1 hour.
-
Brush the square cake mold with butter (to prevent sticking and facilitate demolding), and pour the rested batter into the mold (70% is enough).
-
Put it in the preheated oven, raise the heat to 180 degrees and lower the heat to 150 degrees. Bake for 45 minutes until caramel color appears on the surface.
-
After the cake has cooled slightly, remove the film. After cooling completely, cut it horizontally from the bottom.
