Honeycomb cake

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8 servings
Very Easy
1 h 3 m



Ingredients for Caramel:

Other Ingredients:


Preparation23 min
Cook time40 min
  • To prepare Caramel:
    Melt sugar in a heavy stainless steel pot until light golden brown in colour, pour in water and boil until caramel totally dissolved in the water. Leave to cool.
  • Pre-heat oven at 180c. Prepare a 6"x 9" greased rectangular cake tin with line on the bottom. Sift together flour and bicarbonate of soda. Cream butter with a spoon until creamy, pour in condensed milk and mix thoroughly, leave aside. Whisk eggs at high speed until light and fluffy. Mix in butter and condensed milk and beat thoroughly.
  • Gradually fold in flour and bicarbonate of soda and mix thoroughly. Pour caramel into the batter, whisk at medium speed until it's totally combined. Pour batter into the cake tin and bake at 180c for 15 minutes, reduce heat to 170 c or 160c and bake for another 1 hour.
  • Melt sugar in a heavy stainless steel pot. Melt with medium low heat. Keep stirring consistently. Cook until light golden brown in colour. Now slowly pour in the water. When pouring in the water, you have to be extra careful as the hot caramel will start bubbling or even splash out from the pot.
  • Keep stirring with medium low heat . Keep boiling with medium heat until the caramel totally dissolved in the water. Leave the caramel to cool. Cream soft butter until creamy Pour in condensed milk . Give them a thorough mix. Mix into a smooth batter.
  • Place eggs into an electric mixing bowl .Whisk at high speed. Whisk until light and fluffy. Pour in butter and condensed milk. Whisk thoroughly. Gradually fold in sifted flour and bicarbonate of soda, whisk thoroughly.
  • Lastly, pour in caramel at once. Whisk at medium speed until it's well mixed, otherwise the cake will appear to be 2 layers, caramel at the bottom and batter at the top. Pour the batter into the cake tin. Before baking, the cake may look pale to you. But not to worry, the cake will turn out to be dark brown in colour.
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