Honeycomb Cake/ Hong Kong Cake

Jenny Lim

HONEYCOMB CAKE / KEK SARANG SEMUT

Yield : One 8 in round cake

SUGAR SYRUP

1 cup white sugar

1 cup water

40 g butter

1 cup plain flour

2 tsp baking soda

1 cup condensed milk

½ tsp vanilla essence

4 eggs

DIRECTIONS

Grease 8 in cake pan and sift flour together with baking soda.

Place sugar in a pan, using medium heat let the sugar melted and turns into honey like color. Gradually add water, be careful as the hot syrup will splash when water is added, stirring always to avoid lumps.

Add butter, stir until butter is melted, cool completely. .

Using hand whisk,beat eggs lightly, add condensed milk and vanilla essence.

Pour egg mixture to the sifted flour,

Now add the cooled sugar syrup, stir until well incorporated.

Spoon mixture into cake pan, cover and let sit for 2 to 3 hours. Preheat oven @ 170 C. used top and bottom heat.

Place the pan on the lowest rack , bake for 15 minutes then put pan at middle rack and continue baking until it is done for another 40 to 45 minutes or until a skewer inserted comes out clean

Cool in pan for 15 minutes, loosen the edges with knife or cake spatula, invert the cake and trim the surface as thin as possible. Now you could see the hole resembling that honeycomb.

Source : resipidiana.blogspot.com

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