Honeycomb Cake

Honeycomb Cake

1. Pour water and caster sugar into a pot and boil, stir to make sugar water, then cool the sugar water for later use

2. Beat the eggs in the egg beater

3. Add condensed milk and honey and stir well

4. Add vegetable oil and stir to make a thin paste

5. Mix low-gluten flour and baking soda and sift into the thin paste of step 4

6. Use a whisk to continue to mix into a batter

7. Pour into the cooled sugar water three times, stir well each time, and then add to the next time

8. After stirring the batter, cover it with plastic wrap and let it stand for 50 minutes at room temperature. (Be sure to let it stand, the batter will undergo some magical changes during this time. Only the batter that has been fully settled can produce beautiful Hive.)

9. After standing still, pour it into the mold. (This can be placed according to my own mold. I like to use this kind of continuous mold and put on the paper tray. After the oven is out, it will be a small honeycomb cake)

10. Put the mold in a preheated oven at 200 degrees and bake for about 25 minutes until the cake is fully expanded and shows a caramel color. You can see the honeycomb structure after a little cooling and cross-cutting.

Tips:

1: Because I don’t have a lot of recipe oil, it sticks to the mold. When baking with a large mold, you can apply a layer of oil on the side of the mold for demoulding. 2: After mixing the batter, be sure to stand still, otherwise It won't have such an effect. 3: It tastes better after being refrigerated, and it is soft and delicious. 4: When mixing the batter, directly use a whisk to stir in a circular motion. Because the batter is very thin, there is no need to worry about the batter becoming gluten, and the finished product will not be affected. 5: My recipe is basically not very sweet and not very oily. , So it is not recommended to reduce too much oil and water. The cakes made by this recipe are very popular with my family and friends.