Honeycomb Cake
Delight your taste buds with the mesmerizing Honeycomb Cake, a Vietnamese-inspired dessert known for its unique, spongy texture and eye-catching honeycomb-like interior. Made with a combination of tapioca starch and all-purpose flour, this gluten-friendly treat achieves its airy structure through the magic of baking soda and simple, wholesome ingredients like coconut milk, eggs, and a hint of vanilla. The golden-brown crust encases a soft, chewy center that’s subtly sweet and lusciously rich. Perfectly served as a snack or dessert, this easy-to-follow recipe requires just 20 minutes of prep time and is baked to perfection in under an hour. Whether you're an experienced baker or a beginner, Honeycomb Cake is sure to impress with its stunning appearance and irresistible flavor.
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Recipe Information
Ingredients
- 150 grams Tapioca starch
- 50 grams All-purpose flour
- 250 grams Granulated sugar
- 120 ml Water
- 200 ml Coconut milk
- 6 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved to create a simple syrup. Remove from heat and let cool slightly.
In a large bowl, combine the tapioca starch and all-purpose flour. Mix well to ensure there are no lumps.
In another bowl, whisk the eggs until they are evenly mixed and frothy. Add the coconut milk, vanilla extract, and cooled simple syrup to the eggs. Whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking to form a smooth, lump-free batter.
Add the baking soda to the batter, mixing quickly and thoroughly. Let the batter rest for 10 minutes to allow the baking soda to activate.
Pour the batter into the prepared pan, smoothing out the top with a spatula. Avoid shaking or tapping the pan to preserve the bubbles in the batter.
Bake in the preheated oven for 45-50 minutes, or until the top is golden-brown and a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing it. Once cooled, slice into wedges and serve.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 270.7 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
