Ingredients
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210 g Granulated Sugar
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250 ml Cold Water
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80 g Butter
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6 Large eggs
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160 g Sweetened Condensed Milk
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180 g Self-raising Flour
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2 1/2 tsp Baking Soda
Directions
Malaysian honeycomb cake also known as Ant’s Nest cake is delicious. It reminds me of sticky toffee pudding, but in cake form.
The ingredients are relatively simple and if you don’t use out of date baking soda (!) the ant’s nest part of the cake might be more impressive. I was also very surprised about how springy the cake is, its like a fluffy pillow.
We warmed our portions up and served them with ice cream. Other suggestions include caramel sauce, up to you.
Thank you to Jules Food for the recipe.
Steps
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1
Done
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Caramelize the sugar until it turns a dark golden brown. This means the sugar alone goes into the pan. Keep a very close eye so as not to burn it around the edges as i almost did. Don't hurry it and don't worry...it will slowly melt and turn into a dark golden liquid caramel. |
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2
Done
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SLOWLY and CAREFULLY pour the water into the caramel. This will spatter and boil and seize up for the first minute or so...not to worry, it will return to a this liquid syrup. Remove from heat. add the butter and set aside to cool. |
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3
Done
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Preheat the oven to 350F USING BOTTOM ELEMENT ONLY and grease a 9 inch round cake pan. |
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4
Done
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Mix the egg and condensed milk in a bowl. |
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5
Done
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Sift the flour and baking soda together and add to the egg/milk mixture...mix well. |
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6
Done
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Pour the caramel butter sauce into the batter and mix well. |
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7
Done
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Pour batter into prepared pan and let sit for 5 minutes for the bubbles to begin developing. |
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8
Done
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Bake at 350F with bottom element only. No convection for 1 hour or until a skewer inserted comes out clean. When the cake is cool, turn it out onto a plate. |
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9
Done
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Serve sliced on it's own it has a nice caramelized sugar flavor. Fresh whipped cream and or ice cream would be a nice add. |
