Have been eyeing this cake for quite sometime and today I have a chance to try out Honeycomb Cake Kek Sarang Semut from my own kitchen. This cake got its name because it had a hole resembling than bee hive.
The method involves 2 parts. First you need to caramelize the sugar until it turned golden , honey like color. Do not attempt to cook beyond this otherwise your syrup would turn bitter. Once you get this color, even sugar did not dissolve at this point, you can add the water gradually and bring to boil until you get smooth syrup. Be careful when adding hot water because this syrup would splutter. At this point, you can add the butter. Remove from heat and cool completely.
Second is combining the rest of the ingredients to form a cake batter together with sugar syrup. Let this sit for 2-3 hours before baking. Next time I want to try other method that uses only the bottom heat.
Am pleased the cake turned out soft, moist and insanely delicious.. . .
HONEYCOMB CAKE / KEK SARANG SEMUT
Yield : One 8 in round cake
SUGAR SYRUP
1 cup white sugar
1 cup water
40 g butter
1 cup plain flour
2 tsp baking soda
1 cup condensed milk
1/2 tsp vanilla essence
4 eggs
DIRECTIONS
Grease 8 in cake pan and sift flour together with baking soda.
Place sugar in a pan, using medium heat let the sugar melted and turns into honey like color. Gradually add water, be careful as the hot syrup will splash when water is added, stirring always to avoid lumps.
Add butter, stir until butter is melted, cool completely. .
Using hand whisk,beat eggs lightly, add condensed milk and vanilla essence.
Pour egg mixture to the sifted flour,
Now add the cooled sugar syrup, stir until well incorporated.
Spoon mixture into cake pan, cover and let sit for 2-3 hours. Preheat oven @ 170 C.
Bake for 50 - 60 minutes or until a skewer inserted comes out clean
Cool in pan for 15 minutes, transfer onto rack to cool.
Source : http://resipidiana.blogspot.com
Other cake recipes
Sweet Corn Cakel
Chocolate Cake with Chocolate Frosting
.Eggless Peach Cake
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