Honeycomb Cake

Honeycomb Cake

1. Mix the flour and baking soda well and set aside.

2. Use warm water to dissolve brown sugar into brown sugar water, let cool for later use.

3. Knock the eggs into the egg beater, pour the condensed milk and mix well

4. Add honey and mix well, then pour in corn oil and mix evenly, be sure to emulsify well, without oil stars and stratification

5. Sift in the mixed powder

6. Mix evenly to form a thin paste

7. Pour in the brown sugar water and mix evenly to form a watery shape. It is better to sieve once to remove the undissolved brown sugar particles.

8. Cover with plastic wrap and let stand at room temperature for 40 minutes

9. Spread greased paper on the bottom of the mold to make it easier to demold. Pour the cake batter after standing and mix it twice, and then pour it into the mold until it is six or seven minutes full. Don’t pour it too full, it will overflow during baking.

10. Put it in the bottom layer of the Dongling K40C oven that has been preheated to 175 degrees, and bake for about 30 minutes. The actual baking temperature depends on the temper of your own oven. It is recommended that the mold be placed on the baking tray instead of directly on the grill to prevent the cake batter from overflowing and staining the oven.

11. After baking, take out the cake and pour it on a drying rack to cool. Cut vertically, you can see that the upper and lower layers of tissue are different, the upper part is spongy, and the lower part is honeycomb-shaped. Cut it horizontally again, and you can see densely packed honeycombs. Uneaten honeycomb cakes can be stored in the refrigerator and eaten within 3-5 days. Take it out of the refrigerator and eat it directly or after heating it. I personally feel that the taste will be better after heating.