Unlike the name suggests there is no honey in it! It takes its name from the interesting honeycomb interior.
The taste. Caramel toffee in flavour. I love that it’s not too sweet but it has a hint of bitterness from the caramel. This cake would be perfect with a cup of tea.
The texture. The main reason why I love this cake is the bouncy texture! Just look at how much fun you can have with it. Imagine a sponge cake with less crumb with a bouncy soft touch. It’s similar to the Indonesian bika ambon or the Vietnamese bánh bò but the Malaysian one has more of a toffee taste due to the condensed milk and caramelised sugar.
Make sure the baking soda is added at the very end so it’s activated right at the time the cake is baked, giving it the unique look and texture.
The work. Not hard at all! The recipe I followed from Rice & Flour makes it super easy, substituting brown sugar to cut down the process of caramelising the sugar.
This cake is going to be on repeat for me! Easy to find ingredients and an easy process = happy home baker.
