Honeycomb Cake / Kek Gula Hangus/Kek Sarang Semut 焦糖蜂巢蛋糕

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Honeycomb Cake” is also known as “Beehive Cake” and Ants Nest Cake. It is also widely known as “Kek Gula Hangus Bersarang” or “Kek Sarang Semut” in the Malay language. The name derived from the cake’s resemblance to both a bee honeycomb and an ants’ nest. You might find that there are many ways to prepare a Honeycomb Cake.

Honeycomb Cake with its unique texture and buttery caramel flavors is a well-loved dessert in Malaysia and Indonesia. A beautiful deep amber color with a pattern of air pockets that run from the bottom up,  this delicious cake that resembles a "honeycomb" is super airy, soft and has a chewy-like texture. The cake is moist yet springy; and the mellow smoky bittersweet fragrance from the "burnt" sugar syrup is so mouth-watering.



👆Preparing the caramel sugar.

👆Leave the batter to rest for 1 hour.

Honeycomb Cake / Kek Gula Hangus/Kek Sarang Semut 焦糖蜂巢蛋糕

Ingredients for caramel sugar:

3/4 cup white sugar

1 cup  hot water


Other Ingredients:

a little bit of butter, for greasing 8" pan

3 eggs (size A)

½ cup Sweetened condensed milk

2 tbsp  Butter

1 cup Plain flour

1 tbsp  Corn starch

2 tsp Baking soda

1 tsp Vanilla essence


Method:

  1. Put sugar in a saucepan and let it melt into caramel.
  2. When the sugar has melted, add 1 cup of hot water. Stir until sugar is melted. Off the heat.
  3. Add 2 tablespoons of butter  in the sugar water solution. Mix well and let the sugar water to cool.
  4. Sift flour, baking soda and corn starch.
  5. Beat the eggs and vanilla essence until well blended.
  6. When it is well mixed, add condensed milk. Beat again until well blended.
  7. Add the sifted flour in two portions and stir until well combined.
  8. Grease the pan and place with backing paper.
  9. Filter and pour the batter into pan.
  10. Rest the dough for 1 hour.
  11. Bake the cake in preheted oven 170C for 50 mins.

Recipe adapted from : Che Nom

Happy Baking!

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