Honeycomb Cake | 蜂巢蛋糕 | Norah's Cooking Diary
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- Опубліковано 6 вер 2024
- In this video I am going to share with you a “Honeycomb Cake” (蜂巢蛋糕) Recipe.
My family and I just love this cake, particularly my mum. Unfortunately, it can be hard to find this in the bakery shops these days. Every time my mum comes to visit us, I would bake this cake for her.
Honeycomb Cake with its unique texture and buttery caramel flavors is a well-loved dessert in Malaysia and Indonesia. A beautiful deep amber color with a pattern of air pockets that run from the bottom up, this delicious cake that resembles a "honeycomb" is super airy, soft and has a chewy-like texture. The cake is moist yet springy; and the mellow smoky bittersweet fragrance from the "burnt" sugar syrup is so mouth-watering.
“Honeycomb Cake” is also known as “Beehive Cake” and Ants Nest Cake. It is also widely known as “Kek Gula Hangus Bersarang” or “Kek Sarang Semut” in the Malay language. The name derived from the cake’s resemblance to both a bee honeycomb and an ants’ nest. You might find that there are many ways to prepare a Honeycomb Cake. There is no right or wrong recipe to create this beautiful and delicious dessert. In this video I will share with you the recipe that my mum and my family prefer and grew up with.
The way that I know that the cake comes out right is when the cake has that deep amber color with those air pockets that run from the bottom up, and has a super airy and chewy-like texture. We like the cake to be moist yet springy instead of having a “cakey” texture. We also like the cake to have a buttery caramel flavor and a mellow smoky bittersweet fragrance from the “burnt” butter sugar syrup instead of being “eggy” and “milky”.
Happy cooking😉
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Several notes here to share with you:
💡 You could substitute raw sugar with white sugar if you prefer. This will not affect the taste of the cake.
💡 Once the sugar is melted, it is highly recommended that you wait until the melted sugar begins to foam and becomes slightly darker in color. This will contribute to the cake’s deep amber color, its caramel flavor, and the mellow smoky bittersweet fragrance from the "burnt" sugar.
💡 It is highly recommended to stir the foamy hot melted sugar to first settle the build-up foam. This is to avoid the mixture from spattering and bubbling up vigorously when hot water is added to the hot melted sugar.
💡 It is highly recommended to leave the spoon in the pot before adding hot water to the hot melted sugar. The spoon surface will pop the bubbles and somehow prevent the mixture from boiling over.
💡 I used a fan forced oven to bake the cake. Initially bake at 100°C for 30 mins; then increase to 150°C and continue to bake for another 40 mins. If a conventional oven is used the temperature would be 120°C for 30 mins and 170°C for 40 mins.
Here is a quick rundown of the recipe:
INGREDIENTS ##
HONEYCOMB CAKE
================
✅️ 360 g Raw Sugar
✅️ 400 ml Hot Water
✅️ 200 g Plain Flour
✅️ 5 Eggs (±68 g each)
✅️ 200 g Sweetened Condensed Milk
✅️ 125 g Unsalted Butter
✅️ 2 Tsp Baking Powder
✅️ ½ Tsp Baking Soda
✅️ 1 Tsp Vanilla Concentrated Extract
✅️ ¼ Tsp Salt
METHOD OF PREPARATION##
Please note that due to UA-cam text limits, the following steps are heavily condensed. Please refer to the website for the complete steps.
STEP 1 ##
Cook sugar over LOW heat until melted. Switch OFF the heat once melted sugar begins to foam and darker in color.
Stir hot melted sugar to settle the build-up foam. Leave the spoon in the pot and add hot water.
Stir hot mixture over LOW heat to loosen hardened sugar sticked onto pot. Add butter. Stir mixture until butter are melted. Switch the heat Off. Let the syrup cool slightly until it is lukewarm.
STEP 2 ##
Add baking powder and baking soda to the plain flour. Stir to combine.
STEP 3 ##
Add sweetened condensed milk, eggs, vanilla concentrated extract, and salt to a bowl. Stir mixture. Sift flour into the bowl. Stir vigorously to remove lumps. Add the buttery "burnt" sugar syrup. Stir mixture.
STEP 4 ##
Grease cake tin 20cm x 20cm x 5cm on all sides. Insert 2 pieces of double layer baking paper.
Transfer mixture to the cake tin.
STEP 5 ##
Preheat oven 100°C for 15 mins.
After 15 mins. Bake in the oven’s lowest rack at 100°C for 30 mins.
STEP 6 ##
After 30 mins, increase oven temperature to 150°C continue baking for 40 mins.
After 40 mins, remove from the oven.
The Honeycomb Cake should be cooled completely before removing it from the cake tin.
STEP 7 ##
Enjoy this delicious dessert over a cup of hot tea or coffee.
Happy cooking 😉🧡
Music Credits #
Yellow Rose of Berkeley
Puede Decirme
#norahscookingdiary
Mashalla verry beauty full cake.
Just made it and it turned out amazing! Thank you for the recipe 😇
yum yum 😋 Thanks for sharing 👍 need to give a try ..
I baked this for Mother's Day and mum enjoyed it! Thank you Norah for sharing this recipe!
Hi Sylvia, I'm so happy to hear that 😍. Thank you for your support. Looking forward to hearing from you again 🤗😘
Thank u so much for this recipe . I made this yesterday and it turned out so well. Delicious
We call it traditional “malay kek sarang semut”
Hi everyone, here is one of our favorite cake recipe that is well loved by our family, in particular my mum. I hope you guys like the recipe too. If you like the video, please give the video a thumbs up and consider subscribing too. Thanks for your support! 😘😉
老师好棒，教的蜂巢蛋糕好爽口好好吃哦 !!!
你好。谢谢你的支持哦😊🤗
@@NorahsCookingDiary 有中文文字食谱吗？
@@user-oz8uo8sh1i 你好, 对不起. 我们没有中文字幕. 您可以使用谷歌翻译, 希望这能帮助你. 如果您有任何问题. 欢迎您在这里发布您的问题.
I'm dancing to this alluring music ... In my kitchen
In indonesia they call it ambon cake
Hi, thanks for sharing the recipe. Does the batter need to wait for a few hours before being baked? Or bake it in the oven straight away? Thanks
Hi Fiona, this recipe does not require hours of resting the batter before baking. Heat up your oven only after your batter is ready to be bake. The oven heating time which is about 15 to 20 mins is the only waiting time for the batter before baking. Hope this helps. Let me know how it goes 🙂
Hi, i bake with this recipe and turn out there are many holes on top of the cake. Any idea what the reason?
Hi there, I have my ups and downs in my many attempts to bake the honeycomb cake before. On all my failures never have I encountered with many holes on the cake surface. Even when I bake the cake using my air fryer it came out beautifully, exactly the same as when I'm using the oven. I am not sure what went wrong with yours 🤔. Please try and bake again and I hope you will follow the recipe and method as shown in my video to the tiniest detail🙂. Let me know how it goes😃.
thank you for your recipe ! I'm new to baking..can i use an airfryer instead?
Hi there. I recently bought an air fryer (Kitchen Couture 14L 1500W Digital Air Fryer) that looks like a mini oven. I baked the honeycomb cake using my air fryer today and the cake came out beautifully 😄. Because of the smaller size of the air fryer, I reduced the quantity of the ingredients by half. I also used a slightly smaller cake tin (18cm round). Don't forget to clip the overhang baking paper to avoid them from falling onto the cake batter due to the stronger air flow inside the air fryer. I also wrapped around the cake tin with a wet towel. This will give you a perfectly even cake (no dome). Preheat the air fryer at 75 degrees for 15 mins. Place the cake tin in the air fryer on a wire rack to raise the cake tin. Bake the cake at 125 degrees for 1 hr. Insert a wooden skewer at the centre of the cake to check for doneness. If the skewer came out with wet crumbs, continue to bake for another 5 to 10 mins. Let me know how it goes. Happy cooking 😉😃
嗨, 我想要问, 今天做了蜂窝蛋糕, 味道是好吃、为什么没有蜂窝的?
你好。我很难解释为什么你的蜂巢蛋糕没有像预期那样产生蜂巢。我已经测试了空气炸锅和风扇烤箱，两者都成功了。我建议你再试一次，确保仔细查看食谱和制作技巧的细节
好的, 会再试多几次, 试到成功为止。谢谢🙏
Hi... can we reduce the sugar or condensed milk?
Hi Jessie, the amount of the sugar and condensed milk used in the recipe is needed to achieve the flavor and colour of the cake. When the sugar is cooked and turned into sugar syrup it won't be sweet. I believe that is your concern😃. Both myself and my husband drink tea or coffee without sugar. Both of us also don't take sweet things and we don't think that the cake is sweet 🙂. Give it a try 😁
@@NorahsCookingDiary hi alright thanks i shall give it a try 😬 coz i scared it will be too sweet for my parents
hiii i rlly wanna try this recipe, but can i use brown/white/cane sugar for this? does it have to be raw or?
Hi there. You could substitute raw sugar with brown, white or cane sugar if you prefer. Brown sugar will give you even deeper color and a more intense flavor as you would get with other types of sugar. Hope this helps 🙂
请问是用上下火烤吗？谢谢。
你好。我用的是风扇强制烤箱。如果使用传统烤箱，通常将温度提高 20°C 以模拟对流或风扇强制烤箱。希望这有帮助😊。
@@NorahsCookingDiary 谢谢你抽空解答，我刚烤好明天当早点谢谢你的食普。🌷🌷
在使用传统烤箱烘烤蛋糕时，通常建议使用底部加热元件。此设置可确保从下方均匀分布热量，使蛋糕均匀烘烤。顶部加热元件不适合烤制蛋糕，因为会导致顶部烧焦，侧边和底部未熟，中间生的情况。
@@NorahsCookingDiary 谢谢你这么用心详细解说🙏🙏🌷🌷
Mine a bit super oily is that normal?
Hi Susiann, the cake is not supposed to be super oily. I have baked the cake using both the oven and air fryer and have a successful outcome all the time. I'm not sure what when wrong with yours 🤔🤔
Due to the chewy texture, I thought the cake was made with a combination of both tapioca and regular flour. I've never made it before and I really want to try. Help!
Hi Camille, the recipe does not require tapioca flour. All you need is regular flour and the rest of the ingredients in my video with the correct ratio. The way the honeycomb cake prepared and bake somehow produce that nice chewy like texture the way it should 😁😄. Please give it a try and let me know how it goes 😍😀
@@NorahsCookingDiary Thank you Norah,!!! I shall try it today and let you know how it turned out!!! I like the comb to be a tad bit more in the cake so I'll do as you say I'm the video and let the batter rest for a couple of hours....
Sure thing. Looking forward hearing from you soon. Just want to clarify that I didn't rest the batter for hours. The only resting time is the 15mins while waiting for the oven to heat up 🙂
Hi. Is condensed milk same with sweetened creamer?
Hi Jamie as i understand, condensed milk is milk based and sweetened creamer is palm oil based. I guess you could substitute condensed milk with sweetened creamer. Having said that, I have never use sweetened creamer before and I am not sure if this will impact the taste of the cake 🤔. Hope this helps 🙂
Norah's Cooking Diary Tq for your sharing. Can I cut down the sugar? If can, do I need to reduce the water as well?
Hi Jamie I wouldn't recommend that you cut down the sugar. The "burnt" sugar syrup contributes to the colour and rich flavor of the cake. Rest assured that the cake will not be sweet 🙂
Dear Norah. I tried honey comb cake recipe and i followed your step to line the baking paper after brushing the baking tray with cooking oil. However after i baked for 20 mins, i noticed that the parchment paper "floated to the middle of the cake" and spoiled the entire cake :( Is it because i did not apply enough coking oil ? hope you can advise. TIA
Hi there. I'm sorry to hear about your baking mishaps.
Typically the weight of the cake batter will help keep the baking paper in place. I'm not sure what went wrong 🤔.
1. Measure the baking paper about 20cm wide, making sure that the length is long enough to cover the cake tin walls from one end to the other with an excess length (about 4cm) on all sides long enough for lifting the cake out of the tin later.
Prepare 2 pieces of the same size.
2. Grease the cake tin on all sides. Place the 1st piece of the baking paper horizontally or vertically from any side of the cake tin walls to the opposite wall. Repeat the same step with the 2nd piece of the baking paper.
Hopefully this will rectify your issue. Please let me know how it goes. Happy cooking 😊
@@NorahsCookingDiary i usually keep longer edge of the paper and even clip on the 4 side of the baking tray. I will try using your method. So 100c 30 mins at lowest rack and follow by 150c 40 mins BOTH use upper and lower fire without fan ya ?
@@NorahsCookingDiary Any idea if i just brush the aluminium tray with butter/cooking oil and dust with flour (without parchment paper) can it be done ?
Hi there. If using a conventional oven, as a general rule, increase the temperature by 20°C to imitate convection or fan forced oven. I am using a fan forced oven. I would definitely recommend the use of baking paper for easy handling. Hope this helps 😊
Wow. My favorite.Tq for sharing recipe. Let's visiting mama recipe. New friend here.😀
请问你面糊倒进了模具，有休面2个小时吗
你好 Kelly。将面糊倒入模具中后，我放在桌子上。然后我把烤箱加热。大约 15 到 20 分钟后，我将模具转移到热烤箱中。
我没有让面糊休息 2 个小时。如果你喜欢你可以让它休息，但我认为没有必要。希望这会有所帮助😊
这个食谱也可以蒸对吗？也不需要休面对吗
这个食谱不适合用来蒸 😊
温度时间跟足，但中间还是水水状态😂
你好。我用的是风扇强制烤箱。如果使用传统烤箱，通常将温度提高 20°C 以模拟对流或风扇强制烤箱。希望这有帮助😊。
@@NorahsCookingDiary 谢谢你的食普🙏🙏
在使用传统烤箱烘烤蛋糕时，通常建议使用底部加热元件。此设置可确保从下方均匀分布热量，使蛋糕均匀烘烤。顶部加热元件不适合烤制蛋糕，因为会导致顶部烧焦，侧边和底部未熟，中间生的情况。