Honeycomb Cake aka Sarang Semut Cake
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2 people made this
About this recipe:
The cake's name comes from the appearance of the cake when it is cut. The cake is soft with lots of holes. It is quite a light cake. The color and flavor of the cake is based on the sugar syrup that is made. Personally I like the dark version as it has a richer taste with slight bitterness.
2 cups Sugar
2 cups Boiled water
1/2 cup Margerine
1/2 tin (average size) sweet condensed milk
2 cups flour
1 tsp sodium bicarbonate
20 min › Cook:
1 hr › Ready in:
1 hr 20 min
Melt the sugar in a heavy pan. Once the sugar melted and turned brown, mixed in the boiled water. Let it cool.
Melt the margerine and stir in the condensed milk. Leave it aside.
Sift flour and sodium bicarbonate together.
Beat eggs until fluffy.
Beat in the syrup and margarine, milk mixture into the eggs until well combined.
Pour in slowly the flour in the liquid mixture.
Once everything is well combined, pour the batter in a greased baking pan and bake in a oven preheated at 170 Celsius for around 1 hour.
Truth is I don't quite like honeycomb cake. I made this for my husband. Turned out nice and soft. If you want it to be sweeter, just add more sweetened milk.
- 06 Mar 2011
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