Description
A delightful honeycomb cake with rich caramel flavor.
Ingredients
Scale
- 200g (1 cup) granulated sugar
- 250ml (1 cup) hot water
- 100g (7 tablespoons) unsalted butter
- 150g (1 cup) all-purpose flour
- 1 teaspoon baking soda
- 4 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 100ml (just under 1/2 cup) sweetened condensed milk
Instructions
- Make the Caramel Base: In a heavy-bottomed saucepan, melt the granulated sugar over medium-low heat. It will clump at first, then gradually liquefy into a golden-brown caramel. Don’t stir too much—just gently swirl the pan. Once it reaches a rich amber color, remove from heat and slowly pour in the hot water. Be careful—it will bubble vigorously. Stir until smooth, then add the butter. Stir until melted, and set the mixture aside to cool.
- Prepare the Batter: In a separate mixing bowl, whisk together the eggs, sweetened condensed milk, vanilla extract, and salt until combined but not overly frothy. Pour in the cooled caramel mixture and stir gently.
- Combine Dry Ingredients: Sift the flour and baking soda together. Gradually add to the wet mixture, folding gently to avoid overmixing. The batter will be thin and pourable—this is normal.
- Rest the Batter: Let the batter sit at room temperature for 2–3 hours. This resting period is essential for developing the honeycomb structure.
- Bake: Preheat your oven to 170°C (340°F). Grease a 7-inch round cake pan or line with parchment paper. Pour the rested batter into the pan. Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown.
- Cool and Slice: Allow the cake to cool completely in the pan before turning it out. Slice and marvel at the honeycomb pattern inside.
Notes
- Resting the batter is crucial for achieving the perfect texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg