Honeycomb Cake, also known as Bánh Bò Nướng, is a deliciously soft and chewy Vietnamese dessert known for its beautiful honeycomb-like interior. Made with coconut milk, pandan, and tapioca starch, this cake is naturally gluten-free and has a slightly sweet, fragrant taste. Whether you’re new to baking or a seasoned cook, this guide will help you make the perfect Honeycomb Cake with easy-to-follow instructions and expert tips.
What Makes Honeycomb Cake Special?
This cake is unique due to its airy, springy texture, created by the reaction between eggs and baking powder. Unlike traditional cakes, Bánh Bò Nướng has an intricate network of tunnels inside, resembling a honeycomb—hence the name!
Ingredients You’ll Need
To make an authentic Honeycomb Cake, gather the following ingredients:
• 6 large eggs
• 200g sugar
• 400ml coconut milk
• 250g tapioca starch
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp pandan extract (optional, for flavor and color)
• 1 tbsp butter (for greasing the pan)
Step-by-Step Instructions
Step 1: Preheat Your Oven
• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan with butter to prevent sticking.
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Step 2: Prepare the Batter
• Crack the eggs into a large mixing bowl and gently whisk them. Avoid over-mixing to keep the cake’s airy texture.
• Add sugar and mix until dissolved.
• Slowly pour in coconut milk, vanilla extract, and pandan extract while whisking gently.
• In a separate bowl, sift together tapioca starch, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently to avoid air bubbles.
Step 3: Bake the Cake
• Pour the batter through a sieve into the greased cake pan. This removes lumps and helps achieve the honeycomb texture.
• Tap the pan lightly on the counter to release air bubbles.
• Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 4: Cool and Serve
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
• Slice and enjoy your delicious homemade Honeycomb Cake!
Pro Tips for the Best Honeycomb Cake
• Do not overbeat the eggs – overmixing can affect the honeycomb structure.
• Use a sieve – straining the batter helps eliminate lumps for a smoother texture.
• Check oven temperature – baking at a consistent 350°F ensures even cooking.
• Let the cake cool properly – cutting too soon can cause the cake to collapse.
Frequently Asked Questions
Why is my Honeycomb Cake dense instead of airy?
This usually happens if the eggs are overbeaten or if the batter has too many air bubbles.
Can I make this cake without pandan extract?
Yes! While pandan gives it a distinct flavor, you can skip it or replace it with vanilla for a more neutral taste.
How do I store Honeycomb Cake?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Final Thoughts
Making Honeycomb Cake at home is easier than you think! With the right ingredients and technique, you can create a delicious, spongy, and aromatic dessert that everyone will love. Try this recipe and impress your family with a homemade treat today!