Sunday, March 15, 2009

Honeycomb Cake

Ingredients A:
1/2 can sweetened condensed milk (194 gm)
3 tbsp butter

Ingredients B:
Sieved together:
120 gm low protein flour
1 tsp baking powder
1 tsp bicarbonate of soda

Ingredients C:
5 large eggs

Ingredients D:
230 gm caster sugar
200 ml hot water


Beat condensed milk and butter from Ingredient A till pale and fluffy. Fold in ingredient B.

In another mixing bowl, beat eggs of ingredient C till fluffy. Add into the butter mixture and mix well.

Caramel sugar of ingredient D in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. turn off the heat.

Fold the caramel sugar into the butter and egg mixture but do not overfold or ail bubbles will be deflated.

Grease and line an 8 x 4inch oblong cake tin. Pour in the cake mixture and bake at 200 degrees C for 40 minutes. Check if cake is done.

Source: Fancy Cake and Jellies by Vickie Chieng

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