Bánh Bông Lan Rể Tre (Honeycomb Sponge Cakes)

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.