I have been experimenting with different types of flours and their role in cakes. The interesting thing about this recipe is there is no chemical leavening to help create the “honeycombs”. The honeycombs are dependant on the type of flour used. This cake is more interesting than tasty. They taste just fine; like any other sponge cake when hot but hardens once cooled. The solution? Just let the cakes cool and store them in an air tight container. Steam for 5 mins before serving, voila! In just 5 mins., you have steamed honeycomb sponge cakes ;). Ingredients:
-2 eggs (100g)
-100g rice flour
-90g sugar
-3 tbs water (optional, can substitute with coconut milk, panda juice, etc…)
What to Do:
Preheat oven to 450’F and heat moulds. Beat eggs with sugar until pale and lemon colored. Add flour and water mix well. Pour batter into the heated moulds (should sizzle when the batter goes in). Bake for about 5-10 mins or until golden.
Note:
-this is a very simple recipe, the weight of the eggs, flour, and sugar should be approximately equal (adjust to you preference; try the recipe with just 1 egg if you just want to experiment)
-the pans should be very hot when the batter goes in and bake the cakes at a high temperature. If the temperature is too low the honeycombs will not be as high as it should be.
12:24 AM |
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Thanks for posting the recipe, tt! However, since you said the taste is just so-so and I don't have the mould. Probably won't try this. :P
lance,
thanks, Tommy went very well, the show was sold out almost every night :).
ching,
this cake is more for looks than taste ;)
Hi,
thanks for posting so many good recipes! I had tried so many recipes but couldn't make one decent banh bong lan/ birthday cake. Can you post your recipe for it?
Thanks!
Amy
http://pwmf.blogspot.com/2006/01/basic-spongefon-cake-and-variations.html
Hi I just discovered this blog and I have to say you have the most awesome recipes. Can I ask where you got the mold? This recipe is going onto my to make list but I'll probably be adding coconut to it since u said the taste was so-so. Thank you for the recipes